Nothing says comfort quite like a bowl of silky butternut and coconut soup. Infused with warming spices, creamy coconut milk and finished with crunchy toasted seeds, this easy recipe is packed with flavour and perfect for chilly evenings. Serve it with warm rotis or crusty bread for a wholesome meal that’s as nourishing as it is satisfying.
Butternut and coconut soup with toasted seeds
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- salt and freshly ground black pepper, to taste
- 500g butternut, cubed
- 1 x 400ml tin coconut milk
- 500ml (2 cups) warm vegetable stock
- lightly toasted mixed seeds, to serve
- 4 – 6 store-bought rotis, warmed according to packaging instructions
Instructions
HEAT the olive oil in a medium pot with a lid over medium heat.
ADD the chopped onion and fry until soft and translucent, about 5 minutes.
ADD the crushed garlic, ground turmeric, cumin, smoked paprika, salt and freshly ground black pepper. Fry until fragrant, about 2 minutes, then add the butternut cubes, coconut milk and vegetable stock.
COVER and bring to a boil. Once boiling, reduce the heat to low and simmer until the butternut is cooked, about 30 minutes.
TRANSFER the mixture to a blender and blitz until smooth. Divide the soup among 4 – 6 serving bowls. Top each portion with the lightly toasted mixed seeds. Enjoy with the warmed rotis.
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Feature image credit: Pexels
