Butternut Squash Chili Coconut Soup​ UK

This delicious butternut squash chili coconut soup is a creamy and nutritious meal perfect for cozy evenings. It’s quick and easy to prepare, using common ingredients you may already have on hand. Enjoy a hearty bowl topped with crispy pumpkin seeds and fresh red chilli for an extra kick!

Ingredients Needed

• 1 tablespoon olive oil
• 1 onion, diced
• 1 butternut squash (approx. 1 kg / 2 lb), peeled and chopped into 1 cm (½ inch) cubes
• ½ teaspoon chilli flakes (or to taste)
• 2 cloves garlic, grated or crushed
• 2 cm (¾ inch) ginger, grated
• Salt and pepper, to taste
• 400 ml (14 oz) tin coconut milk
• Juice of ½ lime
• 2 tablespoons coriander (cilantro) leaves, chopped, plus extra for garnish
• Pumpkin seeds and sliced fresh red chilli for garnish (optional)

How To Make Butternut Squash Chili Coconut Soup​

1. Heat Oil and Cook Onion: Put the olive oil in a large saucepan and add the diced onion. Fry on a gentle heat with the lid on for 5 minutes until softened but not brown. Stir occasionally.
2. Add Vegetables and Spices: When the onions are softened, add the cubed butternut squash, garlic, chilli flakes, and ginger. Fry on a low heat for 2 minutes.
3. Add Coconut Milk: Pour in the coconut milk, bring to a boil, then simmer for 15-20 minutes until the butternut squash is soft.
4. Blend the Soup: Turn the heat off and add the juice of half a lime plus the chopped coriander. Blitz with a blender until smooth.
5. Serve: Serve the soup decorated with coriander leaves, pumpkin seeds, and slices of fresh red chilli.

Recipe Tips

• Cut Uniformly: Chop the butternut squash into even 1 cm cubes to ensure it cooks evenly and blends smoothly.
• Taste as You Go: Adjust the seasoning with salt and pepper after blending. This helps you achieve the perfect balance of flavors.
• Add Lime Juice Last: Always add the lime juice after cooking to keep its fresh taste and nutrients intact.
• Customize the Spice Level: If you prefer a milder soup, start with fewer chilli flakes and add more as needed to suit your taste.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover butternut squash chili coconut soup cool until it reaches room temperature. Then, transfer it to an airtight container. The soup can be stored in the fridge for up to 3 days.
• Freeze: Allow the soup to cool to room temperature before pouring it into a freezer-safe container. It can be frozen for up to 3 months. To use, thaw the soup in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and heat over medium heat. Stir occasionally until it reaches your desired temperature, usually about 5-7 minutes.

Nutrition Facts

Serving Size: 1 cup (approximately 240ml)

• Calories: 319
• Total Fat: 21g
• Saturated Fat: 9g
• Sodium: 550mg
• Potassium: 627mg
• Total Carbohydrate: 29g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 5g

Try More Easy Soups:

• Bean Soup Recipe UK​
• Easy Red Pepper Soup Recipe UK​
• Tom Yum Soup Recipe Uk​
• Chestnut Soup Recipe Uk