Roasted Butternut Squash & Coconut Soup

Roasted squash simmered with onion, garlic and ginger, puréed smooth and finished with coconut milk.

Some November evenings ask for only one thing: something warm in a bowl, and nowhere else to be. This is the soup we make when the light's gone by five. The squash roasts until its edges turn golden and sweet, fresh ginger keeps it bright, and a can of coconut milk turns the whole pot velvety. It makes enough for eight, which means supper tonight and lunch tomorrow.

Ingredients

• 1 large butternut squash
• 1 tbsp olive oil
• 1 tsp salt, plus more to taste
• ½ tsp black pepper, plus more to taste
• 2 tbsp butter
• 1 medium white onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 4 to 5 cups water
• 1 cup chicken stock
• 1 can (400 ml) coconut milk

Method

1. Prep the squash. Preheat the oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with half the salt and pepper.
2. Roast. Place cut side up on a baking sheet and roast until the flesh is fork-tender all the way through, about 45 minutes.
3. Sauté the aromatics. While the squash roasts, melt the butter in a pan over medium heat. Add the onion, garlic and ginger and sauté until the onion is soft and translucent, 6 to 8 minutes.
4. Combine. Scoop the roasted squash flesh into a stock pot. Add the water, chicken stock and the sautéed onion mixture.
5. Bring to a boil.
6. Blend. Take the pot off the heat and purée with an immersion blender until completely smooth. Keep the blender head submerged to avoid splattering.
7. Add the coconut milk. Return the pot to the heat and stir in the coconut milk. Season with the remaining salt and pepper, adjusting to taste.
8. Simmer. Reduce the heat and simmer for 15 minutes.

Make It a Bread Bowl Supper

This is how we served it in The November Table, and how we'd serve it to anyone who walks in from the cold.

You'll need: 8 small round crusty loaves (about 15 cm / 6 in across), olive oil for brushing, French Onion Jam, and Asiago, Onion, & Nigella Cheese Board Biscuits.

1. Slice the top off each loaf and hollow out the centre, leaving a wall about 2 cm (¾ in) thick. Save the tops for dipping.
2. Brush the insides with olive oil and toast at 375°F (190°C) until crisp, 8 to 10 minutes. A toasted bowl holds the soup much longer.
3. Ladle in the hot soup, add a spoonful of French Onion Jam, and crumble a biscuit or two over the top.
4. Eat the bowl last.

Notes

• Quantities for the onion, garlic and ginger are starting amounts; adjust to taste.
• For a thinner soup, add more water a cup at a time after blending. Up to 8 cups makes a light, brothy soup, best in a regular bowl rather than a bread one.
• For a vegetarian version, use vegetable stock. For vegan, use vegetable stock and swap the butter for olive oil.
• Allergens: contains milk (butter) and coconut. Served in a bread bowl, it also contains wheat and milk (bread and biscuits), and French Onion Jam may contain sulphites. Check your stock's label too.

Shop the Recipe

• French Onion Jam
• Asiago, Onion, & Nigella Cheese Board Biscuits