Butternut Squash, Coconut & Ginger Soup
This Butternut Squash Coconut & Ginger Soup is packed with nutrition. With garlic, ginger and turmeric plus carlin peas and plenty of veg, it’s the perfect nourishing bowl for easy midweek meals or weekend lunches.
Equipment
Ingredients
- 1 onion or leek
- 2 medium carrots
- 3 garlic cloves
- Thumb sized piece of ginger (about 30g)
- Medium butternut squash
- 1 tbsp coconut oil
- 2 tsp turmeric
- 1 tsp sea salt
- ½ tsp black pepper
- Pinch chilli flakes
- 400 ml coconut milk (14oz)
- 500 ml vegetable stock (2 cups)
- 700 g jar of carlin peas (24oz)
- 2-3 handfuls of kale
- Handful of fresh coriander (cilantro)
Instructions
- Finely chop the onion/leek, garlic and carrots. Peel and grate the ginger. Peel and cut the butternut squash into bite-sized cubes. Add 1 tbsp of olive oil to a large pan and sauté the leek, carrots, garlic and ginger for about 5 mins.
- Add the squash, turmeric, chilli and some salt and pepper to the pan. Cook for another minute or so. Add the coconut milk and stock and bring to the boil.
- Turn down the heat and simmer for 15-20 mins until the squash is cooked.
- Remove half the soup and blend until smooth. Add back to the pan. Remove the hard stems from the kale and roughly chop the leaves. Add the Carlin peas and kale to the pan and cook for another minute or two until the peas are warm the kale has wilted slightly. Season to taste.
- Serve with some fresh coriander.
Notes
- If you can’t find Carlin peas, use chickpeas or lentils (or any beans).
- This can be stored in the fridge for 3-4 days and freezes well too.
- If preferred, you can use half fat coconut milk.
Nutrition
Calories: 431kcalCarbohydrates: 46.5gProtein: 16.5gFat: 22.2gSaturated Fat: 16.7gFiber: 8.6g
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