Coconut & Turmeric Squash Soup
 
Coconut & Turmeric Squash Soup
 
SLURP RECIPE

Coconut & Turmeric Squash Soup

40mins
easy
Servings: 6

This filling and nourishing soup is simple to make and just perfect for autumn.

Written by Melissa Hemsley Best-selling author and cook, champion of bone broth

Ingredients

  • 1 tablespoon coconut oil or ghee
  • 1 large onion, roughly chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons ground turmeric
  • 2 tablespoons good quality curry powder
  • 1 bunch of coriander stalk
  • 1 large butternut squash chopped into 1 inch cubes
  • 400ml tin full fat coconut milk
  • 1 juice of 1 lime or 1/2 lemon
  • 1 chopped fresh chilli
  • 1 pinch sea salt and freshly ground black pepper
  • 3 tbsp coconut flakes or desiccated coconut
  • 972g (3 pouches) Borough Broth Free-Range Organic Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Start by dry toasting the coconut flakes in a large wide saucepan for 1 – 2 minutes or until just golden (keep an eye on them, coconut burns quickly!). Remove and set aside to cool.
  2. In the same pan, fry the onions in coconut oil for 8 minutes, stirring occasionally. Meanwhile, prepare the squash by peeling and rough chopping.
  3. Add the garlic, turmeric, curry powder, (chilli, if using) and finely chopped coriander stalks and cook for 2 more minutes.
  4. Add squash, coconut milk and stock/broth. Season to taste with salt and pepper and simmer for 20 minutes, with the lid on or until the squash is tender
  5. In a hand held blender or food processor, blend until creamy and thick. Squeeze in a little lime or lemon juice and taste for seasoning. Divide between bowls, sprinkle over coriander leaves and scatter with toasted coconut flakes.