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  • Sarah Rainey

Spicy squash soup

You'll struggle to find a simpler soup than this one: just diced, roasted butternut squash, coconut milk and a dash of spice from some fresh red chilli. It's smooth and creamy, but also packed full of flavour - making it the perfect lunchtime dish or dinnertime starter.

It's a very versatile dish, so you can make it from any roasted veg you have in the house, and top it with herbs and cheese, or whatever you can find in the fridge. Deeeeeeelish!

Serves 2-4


700g butternut squash, diced into cubes

1 x 400g tin of coconut milk

1 fresh red chilli


Preheat the oven to 200C (fan 180C). Spread the diced squash out in a heatproof dish, with a drizzle of olive oil, and roast for 40 minutes until tender.

While it cooks, de-seed and finely chop the chilli.

Let the roast squash cool slightly before putting it in a blender with the chilli. You can also mash it by hand, but blending will give a much smoother soup.

Add half the tin of coconut milk and pulse to combine.

Put the other half of the coconut milk in a large saucepan over a medium heat. Add the pureed spiced squash to the pan and stir well.

Turn up the heat and simmer the soup until bubbling and fragrant. If you want to thin it out, you can add a little water at this stage.

Serve hot, with some parsley and cubes of feta on top. It also freezes well, for up to a month.

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