• This soup will warm you up this winter!

    Butternut-and-coconut soup with toasted seeds

    Serves: 4 - 6
    Total Time: 40 mins


    • 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



    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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com