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.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.