It may be spring, but I’ve been making this soup once a week for about a month. It’s become a solid favorite. When asked to share or save it, 98% of our Instagram story respondents said share now and well majority wins.
It’s a dreamy soup that’s ultra-creamy and has a delightfully bright yet spicy taste. Butternuts are roasted and then scooped and pureed to add a bit of the caramelised roasted flavour. I use a combination of coconut milk and broth for the liquid. You can keep it vegan by opting for vegetable broth – here’s how to make your own. Or use chicken broth – as made here. I’ve tried it with both, and it tastes great either way. I use only 3 Cups of liquid in total to make it almost smoothie like in thickness, you can always add more broth to thin it out if you prefer. The dollop of sriracha into the butternut coconut soup adds a delightful hit of spice. Serve it with chilli lime chickpeas and a squeeze of lime to bring it all together.
Butternut Coconut Soup
Ingredients
Butternut Coconut Soup
- 2 medium butternut squash
- 1 C coconut milk
- 2 C broth vegetable / chicken
- 1/2 tbsp sriracha
- 1 tsp Salt
Chilli Lime Chickpeas
- 1 can chickpeas drained, rinsed and dried
- 1 tbsp lime juice
- 1 tsp olive oil
- 1/4 tsp cayenne pepper
- 1/2 tsp Salt
Instructions
Butternut Coconut Soup
- Preheat the oven to 200C.
- Cut the butternut squash in half lengthways. Brush the flesh side with olive oil and place them flesh side down on a baking tray. Prick a few holes in the skin.
- Roast for 40-60 minutes, until the butternut is fully cooked, and a fork is able to easily pierce it. Remove and allow to cool.
- Once cooled, scoop out the flesh. Discard the seeds and skin. Add butternut flesh to a blender.
- Add coconut milk, broth, sriracha and salt to the blender.
- Blend until completely smooth.
- Pour soup into a pot and heat.
- Serve with chilli lime chickpeas and a wedge of lime. Squeeze the lime into the soup before eating.
Chilli Lime Chickpea Croutons
- Preheat the oven to 200C.
- Add all the ingredients to a bowl and toss to coat.
- Spread the chickpeas in an even layer onto a baking tray.
- Bake for 20-30 minutes, until the chickpeas are crisp.
- Remove and allow to cool. Serve with the soup.
