Wash the Hokkaido squash thoroughly, deseed it and cut it into rough pieces with the onion. Peel and finely chop the ginger.
Warm the olive oil in a saucepan and sweat the onion and ginger briefly until fragrant. Add the squash and stir for a moment.
Pour in the vegetable stock and let everything simmer gently until the squash is soft. Season with salt, pepper and nutmeg.
Stir in the coconut milk and blend the soup until smooth with a stick blender. Add a little more stock if needed, until the consistency is right.
Reheat the soup briefly, but don't let it boil hard. Taste and add a little more pepper if you like.
Ladle into bowls and serve hot. If you like, add a small splash of coconut milk or some freshly ground pepper on top.
Good to know
This soup is simple, creamy and pleasantly spiced. It suits cool days just as well as evenings when things should be easy and good.
Swaps
Coconut milk → cashew butter with water (a little more protein, creamy texture); Hokkaido squash → butternut squash (milder flavour, similar fibre content); vegetable stock → a homemade vegetable base (often fewer additives and easier control over the salt content)
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
The soup is naturally gluten-free as long as the vegetable stock is gluten-free; coconut can matter for sensitive people, the mild seasoning is usually fine for children, and it's not a concern during pregnancy as long as all the ingredients are fresh and handled cleanly.
