Recipe adapted from Lorraine Pascale roasted butternut squash soup with chilli and ginger
This soup is hands down one of the best soups I’ve had, its not like your regular squash soup; it’s absolutely packed with different flavours – its nutty, zingy, spicy and sweet all at the same time! This soup is exactly what you want in winter when its frosty outside as its so comforting, warming and delicious!
1 medium butternut squash cut into large cubes,
1 garlic clove,
4 tbsp dairy free butter,
1 large onion peeled and diced,
A thumb size piece of fresh ginger grated,
1 green chilli with seeds chopped,
500ml vegetable stock,
Juice of 1 lime,
Olive oil for frying,
Coconut milk to serve,
Chilli flakes to serve,
Fresh chopped coriander to serve.
Preheat your oven to gas mark 7. Put your diced squash and garlic clove onto a baking try and sprinkle over some olive oil and season with salt and pepper. Roast the squash in the oven for around 30 minutes or until the cubes are nice and soft.
While you’re baking the squash, add the butter to a large pot and turn on the heat to medium. Add in the onion and fry until the onion is soft, brown and caramelised.
Squeeze the roasted garlic out of its skin and add to the pan along with the squash, ginger, chilli, and stock. Turn up the heat and bring the boil and then remove from the heat.
Use a blender to puree the soup. I used a NutriBullet. Add in the lime juice and taste. Add more for more zing. And blend again.
Pour into bowls and sprinkle on some chopped coriander, chilli flakes, and a dash of coconut milk.