Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced (approx. 150g / 5 oz)
  • 1 butternut squash (approx. 1kg / 2.2 lbs), peeled and chopped into 1cm (½ inch) cubes
  • ½ teaspoon chilli flakes (or more, to taste)
  • 2 cloves garlic, grated or crushed
  • 2 cm (1 inch) piece of ginger, grated
  • Salt and freshly ground black pepper, to taste
  • 400 ml (13.5 fl oz) tin of full-fat coconut milk
  • Juice of ½ lime
  • 2 tablespoons fresh coriander (cilantro) leaves, chopped, plus extra for garnish
  • Optional Garnishes: Pumpkin seeds and sliced fresh red chilli

Instructions:

  1. Heat olive oil in the saucepan over medium heat. Add diced onion and cook, covered, until softened (about 5 minutes), stirring occasionally.
  2. Add cubed butternut squash, garlic, chilli flakes, and ginger to the softened onions. Fry for 2 minutes, stirring occasionally.
  3. Pour in the coconut milk. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the butternut squash is very soft.
  4. Remove from heat. Add the lime juice and chopped coriander. Use an immersion blender to blend the soup until completely smooth. (If using a regular blender, blend in batches and be extremely careful with hot liquids.)
  5. Ladle into bowls. Garnish with coriander leaves, pumpkin seeds, and sliced fresh red chilli (if using). Serve immediately.