As the days grow colder, so do we — but a bowl of fragrant butternut and coconut soup is the perfect way to warm up from the inside out.
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
