Feed your appetite for cooking with Penguin’s expert authors
Ginger, Coconut and Squash Soup
From the book
There’s a Soup for That
An essential guide of soups for every occasion.
Comforting classics and inventive new flavours.
For soup lovers looking for their new favourite recipe.
Buy From
Introduction from Theresa von Wangenheim
This soup comes through with extraordinary flavour considering the lack of hands-on work required (no pan needed)!
Ingredients
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. Heat the soup on a medium heat until warmed through.
Serve the soup garnished with a squeeze of fresh lime, some fresh coriander leaves and a few spoonfuls of seeds or savoury granola.
Reviews
5 out of 5 stars
2 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
2 Comments