Squash, Coconut and Chilli Soup


Prep time: 
10 minutes
Cooking time: 
30 minutes


Squash, coconut and chilli soup


  • 500g squash, peeled and chopped
  • 1 sprig of thyme
  • 2 tablespoon olive oil
  • ½ teaspoon chilli flakes
  • 400ml coconut milk
  • 2 onions, chopped
  • 300ml vegetable stock
  • 1 tablespoon lemon juice


  1. Preheat the oven to 200C. Toss the squash in 1 tablespoon of oil and mix with the thyme. Put in a roasting tin,and season with salt and pepper. Roast until tender, about 20 mintues. 
  2. Remove the squash from the over and discard the thyme sprig. Set aside. Heat the remaining oil in a large soup pot. Fry the onions till soft. Add the chilli flakes, stir and cook for one minute. Add the cooked squash, coconut milk and stock. Bring to the boil and simmer for 5 minutes.
  3. Take the pot off the heat and blend the mixture using an immersion blender. Sdd lemon juice and adjust seasoning to taste. Garnish with fresh corriander leaves and serve.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development