Comforting Butternut Squash and Coconut Milk Soup

The cool autumn evenings call for comforting dishes, and nothing fits the bill better than a good, creamy, warming soup. Today, I'm sharing my recipe for a comforting butternut squash and coconut milk soup , a true ode to the season. A childhood memory comes flooding back every time I make this soup: the intoxicating aroma of roasted squash, a sweet and spicy blend that warmed hearts and stomachs after a long autumn day.

This recipe is easy to make, even for beginner cooks, and the result is divinely creamy. The sweetness of the butternut squash blends perfectly with the richness of the coconut milk, creating a symphony of flavors that will transport you. Perfect for a light and flavorful dinner or a refined starter for a more elaborate meal. So, get ready for an unforgettable taste experience!

Ingredients

Serves 4:

• 1 kg of butternut squash, deseeded and cut into cubes
• 1 yellow onion, chopped
• 2 cloves of garlic, chopped
• 1 cm of fresh ginger, grated
• 400 ml of coconut milk
• 500 ml of vegetable stock
• 1 teaspoon of cumin
• 1/2 teaspoon of ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• Olive oil
• Freshly chopped chives (for garnish)
• Toasted pumpkin seeds (for garnish, optional)

Instructions

1. Preheat the oven to 200°C (thermostat 6-7).
2. In a large bowl, mix the butternut squash cubes with a drizzle of olive oil, salt, pepper and a pinch of cumin.
3. Spread the squash cubes on a baking sheet and roast in the oven for 25 to 30 minutes, or until tender and lightly browned.
4. Meanwhile, fry the chopped onion in a large saucepan with a little olive oil until translucent.
5. Add the garlic and grated ginger and cook for 1 more minute.
6. Add the remaining spices (cumin, coriander, cayenne pepper) and cook for 30 seconds, stirring constantly.
7. Pour the vegetable broth into the saucepan and bring to a boil.
8. Add the roasted squash and coconut milk. Reduce the heat and simmer for 10 to 15 minutes, stirring occasionally.
9. Blend the soup using an immersion blender until you obtain a smooth and creamy texture.
10. Adjust the seasoning to taste by adding more salt, pepper or spices.
11. Serve hot, garnished with fresh chives and toasted pumpkin seeds (optional).

Chef's Tips

For an even creamier soup, you can add a tablespoon of crème fraîche or coconut cream at the end of cooking.

"Simplicity is the ultimate sophistication." - Leonardo da Vinci

Don't hesitate to experiment with spices! A pinch of nutmeg or cinnamon could add an interesting touch to your soup.

For a lighter version, you can reduce the amount of coconut milk.

Conservation

The soup can be kept in the refrigerator for 3 to 4 days. You can also freeze it for longer storage.