Spiced butternut squash & coconut soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Sweet roasted butternut squash and spices are a culinary match made in heaven. Adding coconut milk really enriches the soup and tempers the flavours of the spices. Play around with how much chilli you want to add, or serve with chilli oil for drizzling if you are not sure how hot other people might like it.


  • 2 large butternut squash
  • 2 tbsp extra virgin olive oil
  • 1 large garlic clove, crush


Preheat the oven to 220°C/fan 200°C/gas mark 7.

Halve the squash and scoop out the seeds and discard. Place the squash in a large roasting tin.

Mix the oil with the garlic, cinnamon, fennel seeds, chilli and plenty of salt and pepper. Drizzle this mixture