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Curried Butternut Squash Soup

Yields1 Serving

Flavourful, soul-warming and subtly spiced - this coconut-infused soup is ideal for evenings when you want something simple and healthy.

Curried Butternut Squash Soup

 1 butternut squash
 1 onion
 2 tsp curry powder
 200 ml coconut milk
 1 stock cube
 2 tbsp olive oil
 100 ml water
 2 tbsp sunflower seeds

Peel the butternut squash and cut it into small cubes.


Heat a large pot over medium heat and once hot, add oil and diced onion. Sauté for 2 minutes, stirring frequently.


Add butternut squash and season with a pinch each salt, pepper, and curry powder. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.


Add the stock cube and water, cover and cook for a further 15 minutes until butternut squash is soft. Meanwhile toast some sunflower seeds.


Once the butternut squash is cooked, use a hand blender, or transfer soup to a blender and purée on until creamy and smooth. Return soup back to pot, add coconut milk, adjust seasonings, and bring to the boil.


Sprinkle with some toasted seeds and enjoy!