Turmeric Coconut Butternut Squash Soup
A warm, vibrant soup combining roasted butternut squash, coconut milk, and spices, topped with crispy chickpeas and chili-ginger ghee for added flavor.
Ingredients
Vegetables
- 2 pieces butternut squashes (cut into 1 cm chunks, reserve seeds)
- 1 piece onion (cut into eighths)
- 20 g ginger (thinly sliced)
- 1 tbsp ground turmeric
- to taste salt and pepper
- 1 tbsp extra-virgin olive oil
- 1 bulb garlic (top removed)
- 400 g tinned chickpeas (drained)
- 1 tsp cumin seeds
- 400 ml tinned coconut milk (good-quality)
- 400 ml vegetable stock
- 4 tbsp ghee
- 15 g fresh ginger (cut into thick matchsticks)
- 1 red chilli red chilli (thinly sliced)
Herbs
- small handful fresh coriander
Instructions
- Preheat oven to 200°C.
- Roast butternut squash, onion, ginger, turmeric, and garlic for 35 mins.
- Roast chickpeas, seeds, and cumin for 30 mins.
- Blend roasted vegetables with coconut milk and stock, then simmer 5 mins.
- Melt ghee, cook ginger and chilli for 2 mins, then serve soup topped with chickpeas and chili-ginger ghee.
Notes
For extra flavor, garnish with additional fresh coriander.