Warming squash and coconut soup

Warming squash and coconut soup with Hokkaido squash, coconut milk, ginger and curry: creamy, gently spiced and quick to make for cool days and relaxed dinners.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 310 kcal per serving
• Protein: 4 g
• Fat: 20 g
• Carbs: 26 g

Ingredients

• 800 g Hokkaido squash
• 400 ml coconut milk
• 600 ml vegetable stock
• 1 onion
• 1 tbsp ginger
• 1 tbsp coconut oil
• 2 tbsp pumpkin seeds
• 1 tsp curry powder

Method

You’ll need: frying pan · saucepan · stick blender · chopping board · knife · ladle

1. Wash and deseed the squash and cut it into large chunks with the skin on. Finely dice the onion and ginger.
2. Warm the coconut oil in a large pan. Cook the onion and ginger gently until soft and translucent, then toast the curry powder briefly until fragrant.
3. Add the squash and pour in the vegetable stock and coconut milk. Cover and simmer gently until the squash is soft.
4. Blend the soup until smooth with a stick blender. Season to taste with salt and pepper and add a little more stock if you want it creamier.
5. Toast the pumpkin seeds briefly in a dry frying pan until they smell slightly nutty and take on a little colour.
6. Serve the squash and coconut soup hot, sprinkled with the toasted pumpkin seeds.

Good to know

This soup is creamy, soft and pleasantly spiced. Just the thing when it's grey outside and you need something warm on your spoon.

Swaps

Coconut milk → cashew butter plus vegetable stock (milder flavour, also provides some protein; contains tree nuts); Hokkaido squash → butternut squash (similarly creamy texture, slightly milder); curry powder → turmeric with a little cumin (a different flavour profile; turmeric contains curcumin)

Allergens

Gluten-free as long as your vegetable stock is – some stocks can contain traces of gluten. For children, season mildly; in pregnancy, make it fresh and heat it through well.

Dairy-free recipes