Butternut Coconut Soup
Butternut Coconut Soup
A 4 ingredient ultra creamy butternut soup with a little secret ingredient to give it a pop in flavour. Serve with a squeeze of lime and chickpea croutons!
Butternut Coconut Soup
Butternut Coconut Soup
A 4 ingredient ultra creamy butternut soup with a little secret ingredient to give it a pop in flavour. Serve with a squeeze of lime and chickpea croutons!
Servings
4servings
Servings
4servings
Ingredients
Butternut Coconut Soup
Chilli Lime Chickpeas
Instructions
Butternut Coconut Soup
  1. Preheat the oven to 200C.
  2. 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.
  3. 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.
  4. Once cooled, scoop out the flesh. Discard the seeds and skin. Add butternut flesh to a blender.
  5. Add coconut milk, broth, sriracha and salt to the blender.
  6. Blend until completely smooth.
  7. Pour soup into a pot and heat.
  8. Serve with chilli lime chickpeas and a wedge of lime. Squeeze the lime into the soup before eating.
Chilli Lime Chickpea Croutons
  1. Preheat the oven to 200C.
  2. Add all the ingredients to a bowl and toss to coat.
  3. Spread the chickpeas in an even layer onto a baking tray.
  4. Bake for 20-30 minutes, until the chickpeas are crisp.
  5. Remove and allow to cool. Serve with the soup.