Spiced squash and coconut soup

Coconut based soups are one of the best bits of low carb dieting. This one is delicious.


600ml Chicken Stock
800g Butternut squash, seeded and peeled
4 tbsp Olive oil
3 Dried kashmiri chillies
1 tsp Ground cumin
1 tsp Garam masala
6 Garlic cloves, peeled
1 Onion, peeled and chopped
200ml Coconut milk
1 Lime, juice
Pumpkin seed oil, to serve


1. Preheat the oven to 200°C, gas mark 6. Cut the squash into 4 cm chunks, drizzle with 2 tbsp olive oil and toss with the chillies and spices. Roast for 20 minutes. Scatter over the garlic and roast for a further 30 minutes. Meanwhile, heat the remaining olive oil in a large saucepan; add the onion, cover, and allow to soften.

2. When the squash is tender, discard two of the chillies; liquidise the flesh and remaining chilli with the onion and 200ml chicken stock until smooth. Return to the pan and add the remaining stock and the coconut milk. Simmer for 20 minutes, add lime juice to taste and season. Use a drizzle of pumpkin seed oil and some black pepper to garnish the soup.

Prep time: 20 minutes

Cook time: 70 minutes

Serves: 4

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