This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. This simple and tasty soup will brighten up any day. Serving up to 4 people, it’s enough to feed your entire family and you can keep leftovers for lunch the next day. Making this butternut squash soup will only take 45 mins from scratch.

Butternut Squash Soup

Ingredients Needed:

Olive Oil (2 tbsp), Butternut Squash (500g), Onion (100g), Garlic Clove (3), Cumin (1 Tsp), Red Chili (1), Ginger (1 Tsp), Water (800ml), Coconut Milk (200ml), Lime (1), Fresh Coriander (10g), Vegetable Stock (2), Salt (Pinch), Pepper (Pinch).

Cooking Method:

1. Using a sharp knife, peel the butternut squash and remove the seeds before chopping into small cubes.
2. Peel and finely chop the onion.
3. Cut the red chili in half, remove the seeds and finely chop.
4. Grate 1 tsp of fresh ginger.
5. Chop the lime in half and using a juicer squeeze all the juices out, ensuring you separate the pulp out and seeds from the juice.
6. Peel and chop the garlic cloves.
7. To make vegetable stock, pour boiling water into a measuring jug to the 800ml/27fl oz mark. Then add the 2 vegetable stock cubes and stir well.
8. Heat the olive oil in a large frying pan.
9. When the olive oil is hot, carefully add the butternut squash and fry for 2-3 minutes, stirring occasionally.
10. Add the onion, garlic, cumin and red chili to the frying pan. Continue cooking for a further 5 minutes until the ingredients start to soften.
11. Using a spoon, carefully transfer the cooked vegetables into the jug and add the grated ginger, vegetable stock liquid, coconut milk, lime juice and fresh coriander.
12. Place the lid on the jug and using the mode button, select the chunky setting.
13. The soup maker will beep to indicate when the soup is ready. Turn off at the power socket, carefully remove the lid, season to taste with salt and pepper and serve.