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Spiced Butternut Squash Soup

Its officially October! The nights are drawing in and the leaves are turning brown which means I'm now starting to crave warming, hearty food. Butternut squash soup has always been a favourite of mine, but I usually add Carrots or Sweet Potato in the mix too. This recipe was 'souper' easy and tasty so I thought I would share it with you guys.

You will need:

1 Butternut Squash

4 Cloves of Garlic

1 thumb sized piece of Ginger

2 tspn of Garam Masala

1 tspn of Turmeric

1 tspn of Cumin

1 tin of coconut milk

a handful or Coriander

400ml of Veg stock

Coconut Oil


1 food processor

1 roasting tray

1 peeler

1 sharp knife

1 chopping board

1 ladle


Preheat the oven to 180c Gas mark 5/6

Add a couple of tspn of Coconut Oil to the roasting tray and place into the oven to heat

Peel and chop the Butternut Squash

Remove tray from the oven and add Squash to tray with 1 tspn of Garam Masala, salt and pepper and sure the Squash is evenly coated then place back into the oven to bake for around 20/25 minutes

Meanwhile, peel and dice the Garlic and Ginger and sauté

Then add the Vegetable Stock, the other spices, Coriander and coconut milk and leave to simmer

After 20/25 minutes remove Squash from over and blend together with the stock until smooth

Season with salt and pepper and serve!

(I also added a spoonful of Coconut Yoghurt, sprinkle of seeds and some fresh Coriander)


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