Butternut squash soup

I made us a simple butternut squash soup for lunch on Saturday.  Squash is naturally sweet, therefore I didn’t want to spoil its flavours and kept the ingredients for the soup to a minimum.


  • 500g butternut squash, peeled and diced
  • 1 leek, trimmed, washed and sliced
  • 2 shallots, sliced]1 clove of garlic, chopped
  • 1 cup of water
  • 1/4 coconut milk
  • salt and pepper to taste
  • 1 tbsp olive oil
  • a handful of chopped coriander


  1. Heat the oil in a pot
  2. Sauté the shallots, garlic and leek for a minute
  3. Add the diced squash and water. Leave to cook until the squash is cooked and soft. This should take about 25 minutes
  4. Add the coconut milk and season with salt and pepper. Leave to cook for 5 minutes
  5. Turn off the heat and leave to cool down as you don’t want to blitz hot liquid
  6. Use a hand-held blender to blitz the soup until smooth
  7. Add the chopped coriader, taste for seasoning and serve with crusty bread

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