Butternut Squash, Coconut & Apple

Preparation info
  • Serves


    • Difficulty


Appears in
Seasonal Soups

By Fraser Reid

Published 2019

  • About

The apple in this soup acts as a sweetener and can easily be replaced by using a pear, peach or apricot.


  • 1 tablespoon olive oil or butter
  • 1 onion, peeled and roughly chopped
  • 1


Heat a pot on a medium-low heat and add the oil or butter. Fry the onion, carrot and garam masala for 5–10 minutes.

Add the squash and apple and continue to cook for 5 minutes.

Pour in 1.2 litres of boiling water, and add the stock cubes and the creamed coconut, stirring to make sur