This butternut, coconut milk, and ginger soup recipe is a delightful combination of flavours and nutrients. The subtle sweetness of butternut squash blends perfectly with the creamy richness of coconut milk, creating a velvety base for this nourishing soup. The addition of ginger adds a warming and aromatic element, with a hint of spiciness that perfectly complements the sweetness of the squash. This hearty soup not only tantalizes the taste buds but also provides a comforting and nutritious experience, making it an ideal choice for a wholesome meal during any season.

INGREDIENTS

1 large butternut squash, peeled, seeded and chopped into cubes

2 large onions, peeled and chopped

2 large potatoes, peeled and chopped into cubes

400ml coconut cream

2cm knob fresh ginger

1Tbs butter

1.5 tsp salt

Freshly ground black pepper

METHOD

In a heavy saucepan melt the butter, add onions, butternut, potatoes, salt and black pepper to taste. Keep stirring until the onions and butternut are slightly caramelised. Pour water over the vegetables till covered. Place lid on the saucepan and leave to simmer on low heat until all the vegetables are tender.

Carefully remove the saucepan from the stove and transfer the cooked vegetables, remaining water, AND ginger into a blender. Blend until smooth. Pour the blended mixture back into the saucepan, stir in the coconut milk and a little extra water if the soup is too thick. Place soup back onto low heat until warmed through. Taste for salt and pepper.