Squash, Coconut and Chilli Soup


Prep 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


Toss the squash in 1 tablespoon of oil and thyme, put in a roasting tin, season, and roast at 200C till tender. Discard the thyme. Heat the remaining oil in a large 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. Blend, add lemon juice and adjust seasoning. Garnish with fresh corriander leaves. Serve warm.