Spicy Butternut Squash Soup - A Homemade Recipe

Having seen a couple of recipes for this recently (here and here) I decided to adapt my own version which I thought worked well. I made mine in the slow cooker which meant I could put it on first thing in the morning and it was ready for lunch.

 Obviously, this would work with pumpkin too.

spicy butternut squash soup

serves 4

Ingredients:

1 large squash 

2 carrots

1 onion

1 pint of boiling water

50g sachet of creamed coconut 

1 knorr chicken stock pot (or veg pot if vegetarian)

1-2 tsps curry powder (I used mild) depending on your taste buds

1/2 tsp ground ginger

1/2 tsp ground coriander

Method

Peel, deseed and cut your squash into smallish chunks

Peel and chop your carrot and onion and along with the squash place into your slow cooker 

Add your spices and water and chicken stock 

and switch your slow cooker to 

low and cook for 4 hours or high and cook for 2 hours

or until veg are soft

Once the vegetables are cooked, stir through the creamed coconut until absorbed into the liquid. 

Then simply blend the soup until smooth and lump free (if soup is too thick, add a little more boiling water)

Serve straightaway

The spices complement the squash perfectly and the coconut adds a lovely creaminess to the soup. 

Its sure to warm you up on a cold day 

I am also linking this up to One Ingredient hosted by Franglaiskitchenand Laura from HowToCookGoodFood