In winter there’s nothing like a big bowl of soup to warm the cockles and ward off colds. This recipe for paleo butternut squash soup uses full fat coconut milk. The result is a rich, creamy broth which will fill you up all by itself. No bread required. These quantities will make four generous bowls.
- 1 large onion
- 4 cloves of garlic
- 1 butternut squash
- 1 tin coconut milk
- 500ml vegetable or chicken stock
- A teaspoon of red curry paste
- Cumin, ginger, garam masala, chilli, paprika (all optional)
- Coriander & flaked almonds to finish
1. Chop the onion and crush the garlic. Heat coconut or olive oil in a large pan and add them. Gently cook them for 10 minutes, don’t let them brown, gentle cooking will release great flavours.
2. When the onion and garlic have sweated down add your flavours, a teaspoon of red curry paste gives a little heat as well as colour. I add a teaspoon each of ground ginger, cumin and garam masala, but if you don’t have all of these in your kitchen don’t worry.
3. Peel and de-seed the butternut squash and chop into cubes. Add to the pot and cook for a couple of minutes.
4. Add the tin of coconut milk and the stock. Simmer for about 30 minutes or until the butternut squash is soft.
5. Let the mixture cool and then blitz till smooth in your blender. Season with salt and pepper and taste the soup to check the flavour.
6. I serve piping hot bowls with chopped coriander and toasted almonds on top. It’s a particular favourite after a run on a cold Saturday morning.