Delicious butternut squash soup with ginger coconut cream, goat cheese and delicate touch of spices.
- 2 cloves garlic
- 2 tbsp coconut oil
- 1 red capsicum, chopped
- 4 cups butternut squash, peeled + cubed
- 1 tsp spicy curry powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried)
- 400 ml coconut milk
- 2 cups veggie broth
- salt and pepper, to taste
- 115 g goat cheese, softened
- roughly chopped cilantro
- pumpkin seeds (optional)
- arils from one pomegranate
For the coconut ginger cream
- 1/2 cup cooled canned coconut milk
- 1-2 tbsp fresh ginger
- Add the coconut oil to a large soup pot set over medium heat.
- Once hot, add the red pepper and cook for 3-5 minutes or until soft.
- Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth.
- Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
- While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.
- Once the butternut squash is tender, add the garlic and the crumbled goat cheese to the soup. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.
- To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, pomegranate arils and pumpkin seeds (optional).
Recipe adopted from Half baked harvest.