Ginger, Coconut and Squash Soup
Roasting the butternut, shallots and garlic before blending adds a rich flavour to this ginger, coconut and squash soup. Top with fresh coriander and a spoonful of crunchy seeds to finish.
Introduction
This soup comes through with extraordinary flavour considering the lack of hands-on work required (no pan needed)!
Ingredients
| 1 x 1.5 kg (3 lb 5 oz) | butternut squash (or other kind of pumpkin, such as hokkaido or delica), halved lengthways and deseeded |
| 3 | shallots, peeled |
| 1 | garlic bulb, halved lengthways |
| 2 tbsp | melted coconut oil |
| 2 tbsp | minced fresh root ginger |
| 1 x 400 ml (14 oz) | tin coconut milk |
| 500 ml (2 cups) | hot vegetable stock, or as needed |
| salt and freshly ground black pepper, to taste | |
| Top it off: | |
|---|---|
| fresh lime juice | |
| fresh coriander leaves | |
| seeds or savoury granola (see p.174 of There's A Soup For That), to sprinkle |
Essential kit
You will need a blender.
Method
Preheat the oven to 180°C. Line a baking tray with baking paper.
Place the squash, cut-side up, alongside the shallots and garlic on the prepared baking tray. Drizzle with the melted coconut oil and season with a pinch of salt and pepper, then wrap the garlic in kitchen foil.
Roast in the oven for 1 hour–1 hour 20 minutes, until the squash is soft and everything is deeply roasted (some parts may be slightly charred). Remove from the oven and leave
to cool slightly.
Using a spoon, scoop out the squash flesh and place in a blender. Remove any blackened outer parts of the shallots and add in, too. Carefully unwrap the garlic and squeeze the soft roasted garlic flesh into the blender.
Add the ginger and coconut milk, then purée until smooth.
Add vegetable stock to adjust the consistency, should it be too thick.
Serve the soup garnished with a squeeze of fresh lime, some fresh coriander leaves and a few spoonfuls of seeds or savoury granola.
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