Butternut Coconut Soup
40 minweeknight4 servingsvegetarianvegan
Ingredients
- Butternut squash800 g, cubedOn hand
- Onion1 medium, dicedOn hand
- Ginger2 tbsp, gratedOn hand
- Lime1 medium, juicedOn hand
- Coconut milk400 ml canoptional
- Vegetable stock600 mloptional
- Chili flakes1 tspoptional
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Steps
- 1
Fry the onion and ginger in oil until soft.
5 min
- 2
Add the squash and the stock.
1 min
- 3
Simmer until the squash is completely tender.
27 min
- 4
Blend until smooth.
2 min
- 5
Stir in the coconut milk.
1 min
- 6
Warm through without boiling.
3 min
- 7
Season with lime juice and salt.
1 min
Cook’s note. Coconut milk can split if boiled hard, so keep the final heat gentle.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.