CHEF

Hannah Tasker

CUISINE

West African

DIFFICULTY

Easy / Beginner

We love this squash soup, the addition of ginger and coconut make a delicious, creamy and warming flavour. The combination works really well with the natural sweet, almost nutty flavour we get from the slow roasted squash.

Although it makes a beautiful soup, it wouldn’t be out of place as the base for a korma style curry recipe, with extra spices added to taste.

It doesn’t really matter how you cut the squash, the only thing to note is that smaller pieces cook faster. I tend to cut into large pieces with the skin still on for simplicity and then scoop out the flesh later for making the soup. You can eat the skin though, so no need to scoop if you don’t want to!

We try and roast the squash and onion when we already have something cooking in the oven to save energy, then let it cool, pop in a container in the fridge, ready to make soup the next day. As well as saving on energy, it makes means we can have fresh homemade soup on our plates in less than 15 minutes, as the squash chopping and roasting takes the most time.

The hardest part of the recipe is chopping the squash into pieces. We recently invested in a good quality chefs knife and sharpener after over 10 years of using old, dull knives and it has been a true revelation! I really wish we had bought one years ago. We now argue over who is chopping the vegetables!

Crown Prince Squash sliced open with a segment laying on the table. Showing the lovely blue /grey skin with a bright orange centre.

Squash, ginger and coconut soup

The ginger and coconut in this soup add a delicious, creamy flavour. The combination works really well with the natural sweet, almost nutty flavour we get from the slow roasted squash.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Servings 4 servings

Ingredients
  

  • 1/4 squash Crown Prince squash is our favourite
  • 2 medium onions
  • 2 tbsp vegetable oil
  • 1 clove garlic roughly chopped
  • 3 cm fresh ginger grated
  • 50g creamed coconut
  • 300 vegatable stock

Instructions
 

  • Preheat the oven to 170c/375F/gas mark 5. Peel and slice the onion into quarters and cut the squash into segments, and place on a shallow baking tray
  • Roast for 30 minuites or until soft and starting to colour
  • Heat 2 tbsp of vegetable oil in a large saucepan over a medium heat. Add the garlic and ginger, frying gently for 2 minuites
  • Add the creamed coconut to the pan, and allow to melt. Add the onions and squash and season to taste.
  • Use a stick blender to blend or transfer in batches to a standard blender
  • Serve hot with fresh coriander (optional) and a crusty bread

Notes

We try to roast the squash and onions when we are cooking something else to save energy, and then save the cooled mixture in a sealed container in the fridge, ready to make a delicious fresh soup the following day. 
You can use any squash for this soup, but sweeter, nutty varieties like 'crown prince' work best.
 
Keyword Coconut, Crown Prince squash, Soup, Squash
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One Comment

  1. Amy 14 June 2021 at 8:12 pm - Reply

    5 stars
    This sounds delicious, thanks!

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