Spicy Butternut Bliss Chilli Coconut Soup

Recipe Introduction

Quick Hook

Fancy a hug in a bowl? Ever wondered if a soup could be both comforting and exciting? This Butternut squash soup recipe is all that.

Honestly, it's like Nan's classic recipe went on holiday to Thailand and came back with a spicy secret.

Brief Overview

This Spicy butternut squash soup has roots in South East Asian cuisine, blending the sweetness of winter squash with the kick of chilli.

It's an easy soup recipe for anyone, taking about 30 minutes from start to finish. This recipe makes 4 servings, perfect for a cozy night in or a light lunch.

Main Benefits

This Vegan butternut squash soup is packed with nutrients, especially Vitamin A from the squash. Serve it on a chilly autumn evening or when you need a quick and satisfying meal.

What makes this recipe special? The unique balance of sweet, spicy, and creamy flavors.

Getting Started: Ingredients for Butternut Squash Soup with Ginger

Okay, let's get this soup on the boil! You'll need a few simple ingredients. One medium diced onion, about 150g, is what we are going with.

A kilogram of butternut squash, peeled and cubed, is essential.

Next up is chilli flakes. Start with ½ teaspoon and add more to taste. Don't forget the garlic and ginger; grate two cloves of garlic and a 2 cm piece of ginger.

And lastly, you will also need a 400 ml tin of coconut milk and the juice of half a lime.

Time for the magic!

This Chilli coconut soup is dead easy. Get that Butternut Squash soup autumn vibe going! Don't be scared to use a Roasted butternut squash soup if you want to add more flavor.

You could even add a drizzle of maple syrup for extra sweetness.

Ingredients & Equipment: Your Butternut Squash Soup Arsenal

Okay, let's get this soup on the boil! First, let's gather everything we need. Honestly, most of these are probably already in your cupboard! This Spicy Butternut Bliss: Chilli & Coconut Soup recipe is truly easy.

Main Ingredients: Let's Get This Show on the Road

• Olive oil: 1 tablespoon . Any good quality will do!
• Onion: 1 medium , diced ( 150g/5 oz ). Red, white, yellow. Use what you have, innit?
• Butternut squash: 1kg/2.2 lbs , peeled and cubed to roughly 1cm/½ inch . Quality Tip: You want one that feels heavy for its size.
• Chilli flakes: ½ teaspoon . Go easy, you can always add more later.
• Garlic: 2 cloves , grated or crushed.
• Ginger: 2cm/1 inch piece, grated. Honestly, fresh is best!
• Salt and pepper: To taste. Seasoning is key, people!
• Coconut milk: 400ml/13.5 fl oz tin, full fat. Trust me on this.
• Lime juice: From ½ a lime .
• Fresh coriander (cilantro): 2 tablespoons , chopped. Plus extra for garnish.
• Optional : Pumpkin seeds and fresh red chilli for garnish.

Seasoning Notes: A Bit of Thai Butternut Squash Soup Magic

Think of this as your flavour foundation.

• Chilli and ginger combo: Essential for that comfort food with a kick .
• Coconut milk: Adds richness and sweetness.
• Lime juice: Cuts through the fat and brings a zing.
• Spice it up: Want a warmer flavour? Add turmeric or cumin. Or go full throttle with sriracha!

Equipment Needed: Keep It Simple

• Large saucepan or Dutch oven. The bigger, the better.
• Measuring spoons and cups. Don't eyeball it too much!
• Sharp knife and cutting board. Safety first, guys!
• Grater or garlic press. For the garlic and ginger.
• Immersion blender. (Or regular blender, used very carefully).

Honestly, you can get away with a potato masher if you're feeling rustic! Just make sure that ventilation is kept open while blending for the hot steam! Don't say I didn't warn you.

Cooking Method: Let's Get Soup-er!

Okay, let's get this soup on the boil! Autumn is practically screaming for Butternut squash soup , isn't it? Honestly, nothing beats a bowl of something warm and comforting when the leaves start turning.

I'm going to guide you through making a Spicy Butternut Bliss: Chilli & Coconut Soup . It's dead easy, even if you're a bit of a klutz in the kitchen like I sometimes am.

Based on that cracking recipe, this is the Butternut squash soup recipe easy that'll impress everyone.

Prep Steps: Mise en Place Magic

First things first, let's get organised. We call it mise en place , which is a fancy way of saying "get your stuff together".

Dice one medium onion. Then peel and chop one 1 kg butternut squash into ½ inch cubes. Grate about 2 cm of fresh ginger and 2 cloves of garlic.

Got it? Sorted. This is a Thai butternut squash soup riff, remember!

step-by-step Process: Soup erb Simplicity

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
2. Add the diced onion and cook for about 5 minutes , until softened.
3. Chuck in the cubed butternut squash , grated garlic, ½ teaspoon of chilli flakes, and ginger.
4. Fry for 2 minutes , stirring occasionally, to wake up those flavors.
5. Pour in one 400 ml tin of full fat coconut milk. This is the key to the creamy butternut squash soup .
6. Bring to a boil, then reduce the heat and simmer for 15- 20 minutes , until the squash is mega soft.
7. Remove from heat. Add the juice of ½ a lime and 2 tablespoons of chopped coriander.
8. Blend it all up with an immersion blender (or carefully in a regular blender).

Pro Tips: Secrets to Soup Success

Want to elevate your Butternut squash soup autumn game? Roast the squash first! Toss it with olive oil, salt, and pepper, and roast at 400° F for 20- 25 minutes .

This really amps up the flavour. Also, be careful when blending hot soup! Always vent the blender to avoid explosions.

For that extra kick, you can use pumpkin seed and rye soda bread like it mentions above.

One time, I didn't vent the blender properly, and let's just say my kitchen looked like a scene from a food fight.

Lesson learned! Now, you are going to master this spicy butternut squash soup or that Vegan butternut squash soup !

And that's it! Enjoy your delicious, warming Butternut squash soup with ginger . This is not only just about a recipe, it’s about creating easy soup recipes that you can go back to time and time again.

Recipe Notes for the Perfect Spicy Butternut Squash Soup

Alright, let's get this soup on the boil! Before you dive into making this Butternut squash soup , let’s talk shop.

Honestly, a recipe is just a guide. The real magic happens when you make it your own. These notes are here to help you do just that!

Serving Suggestions: Let's Get Fancy (or Not!)

Presentation matters, you know? For a simple but elegant touch, swirl a little coconut cream on top. A sprinkle of chopped coriander is always a winner.

Want to impress your mates? Serve with a side of warm naan bread for dipping. Trust me, it's a game changer.

Alternatively, why not go for something like toasted sourdough for dunking? Seriously good!

Storage Secrets: Keeping It Fresh

Got leftovers? Lucky you! This creamy butternut squash soup keeps well. Just pop it in the fridge in an airtight container.

It will be grand for up to 3 days . If you want to freeze it, portion it out first. This makes it easier to defrost later.

Reheating? Just warm it up on the hob or in the microwave. Job done!

Variations: Spice It Up or Tone It Down

Fancy a change? You can easily adapt this recipe. For a vegan butternut squash soup , just make sure your coconut milk is plant based.

This is not that hard. I always use plant based. Want even more of a kick? Add more chili flakes! A squeeze of lime brings it all together.

Another option is to try thai butternut squash soup , by adding fresh lemongrass.

Nutrition Basics: Goodness in a Bowl

This spicy butternut squash soup is not just delicious, it’s good for you too! Butternut squash is packed with vitamins.

Coconut milk adds healthy fats. Plus, all those spices have anti inflammatory properties. Not to mention all those healthy calories. Each serving contains approximately 326 calories.

Remember, these are estimates. It depends on what you put in.

So, there you have it! All my little secrets for making the best roasted butternut squash soup . Get in that kitchen and get cooking! You are going to love this easy soup recipes.

Trust me, even if you have made a mess, it’s all part of the fun. Don’t worry, it’s only soup!.

So let’s make this autumn with this butternut squash soup autumn, the most comfortable autumn season ever.

Frequently Asked Questions

Can I freeze my leftover Butternut squash soup ?

Absolutely! This Butternut squash soup freezes like a dream. Just let it cool completely before transferring it to an airtight container or freezer bags. It will happily keep in the freezer for up to 3 months.

When you're ready to enjoy, simply thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave.

How can I make my Butternut squash soup even creamier?

If you're after a truly indulgent texture, a few tricks will do the trick! After blending, stir in a swirl of double cream or coconut cream. Alternatively, you could add a cooked potato (like a Maris Piper) to the soup before blending, acting as a natural thickener, just like your nan used to do with her gravy.

My Butternut squash soup is a little bland. What can I do?

Don't worry, we've all been there! A little seasoning goes a long way. Start by adding a pinch more salt and freshly ground black pepper. If it needs more depth, try a squeeze of lime juice, a dash of your favorite hot sauce (like Sriracha), or even a tiny pinch of smoked paprika to wake it up a bit.

And if you have some fresh herbs to hand, like coriander, that will make a huge difference!

I don't have coconut milk. Can I substitute it in this Butternut squash soup ?

Sure thing! While the coconut milk adds a lovely richness and subtle sweetness, you can use other liquids instead. Try using vegetable broth or chicken broth (if you're not vegan), and perhaps add a splash of cream or crème fraîche at the end for a touch of that creamy goodness.

Just adjust the seasoning to taste, as the flavor profile will be slightly different.

How do I roast the butternut squash for the Butternut squash soup ?

Roasting the butternut squash will absolutely boost the soup's flavour! Toss the cubed squash with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet. Roast at 200°C (400°F) for 20-25 minutes, or until tender and slightly caramelised.

Think of it as giving your squash a little sunbed session for maximum flavour payoff!

Is butternut squash soup good for me? What are the nutritional benefits?

Butternut squash soup can be a very nutritious choice! It's packed with vitamins, especially vitamin A, and fiber. The fiber helps with digestion and keeps you feeling full, like a good bowl of porridge.

Just be mindful of the fat content if you add a lot of cream, but overall, it's a pretty healthy and comforting meal.