An extra warming soup for those crisp cold days. Made with ginger, coconut milk, and the sweetness of roasted honeynut squash. This is a soup that will get you through the cold months.
Ingredients
- 1/2 yellow onion, sliced
- thumb-size piece of fresh ginger, peeled and finely chopped
- olive oil
- knob of butter
- 4 honeynut squash
- 3 cups of water
- 1 clove of garlic, finely diced
- 1 tbsp sage, finely diced
- 1 tbsp rosemary, finely diced
- 1 can of coconut milk (400ml)
- salt and pepper
- Toasted coconut flakes (optional)
Method
- Preheat the oven to 350°F.
- Place the whole honeynut squash on a baking tray lined with parchment paper. Roast in the oven for approximately 40 minutes or until the skin is tender.
- In a large saucepan, melt the oil and butter. Add the onions and leave to sauté until just browned. Season with salt, then stir in the rosemary, garlic, and sage.
- Once the squash is finished, remove the seeds and the top of the squash, then slice into cubes. You can either keep the skin on or remove it. Add the cubed squash into the pan, stirring everything together.
- Pour in the water and leave to simmer on medium-high heat for about 20 minutes. Once done, transfer the soup to a blender and blitz until smooth. Transfer the soup back into the saucepan and mix in the coconut milk.
- Season with salt and pepper before serving. Top off with toasted coconut flakes.
