Roasted squash, coconut and chilli soup recipe
Donal Skehan’s roasted squash, coconut and chilli soup is a great warming dish for the autumn and winter month, good for lunch or to serve as a starter at dinner parties.
Cooks tip: The addition of coconut milk adds a creamy and exotic flavour, but if you don’t want to use it, you could replace with vegetable stock.
Ingredients
- 1 kg butternut squash, peeled and chopped into rough chunks
- 3 thyme sprigs
- 2 tbsp rapeseed oil
- 2 red onions, peeled and roughly chopped
- 1 tsp red chilli flakes
- 1 x 400ml tin of coconut milk
- 600 ml vegetable stock, plus a little extra if required
- 1 pinch sea salt and ground black pepper
- 1 loaf crusty bread, to serve
Details
- Cuisine: Thai
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220C/200C fan/gas mark 7. Tumble the squash pieces into a roasting tin with the thyme sprigs and toss them in 1 tablespoon of the oil. Season with sea salt and ground black pepper and pop in the oven to roast for 45 minutes or until the edges are slightly charred and the squash is tender when pierced with a fork.
- In a large cooking pot, heat the remaining tablespoon of oil and fry the onions until they are soft. Stir through the chilli flakes and fry for a further minute.
- Discard the thyme and add the roasted squash to the pot, along with the coconut milk and vegetable stock. Bring to the boil and simmer for 5 minutes.
- Remove the pot from the heat and, using a hand blender, whizz the soup until you have a smooth, velvety consistency. You may need to add more stock or boiling water to get the right consistency. Add sea salt and ground black pepper and check the seasoning. Serve the soup in warm bowls with crusty bread.
Recipe taken from Kitchen Hero: Great Food For Less, new and exclusive to Good Food, Mondays - Thursdays at 7pm from 13th May 2013 (Sky/HD 247, Virgin 260)
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