The clocks went back in the UK last weekend, and now that it’s officially Autumn it’s most definitely the season for cooking up batches of soups and stews. As far as I’m concerned this is excellent news, as cooking in bulk not only saves time but also money and making soups and stews are most definitely one of my favourite ways of cooking. Making your own soup does take a little more time and effort than opening a tin of Heinz, but it’s always worth it, especially when you know exactly what ingredients are going in.
Today’s flavour inspiration was based on what I had available in the cupboards – you can easily chop and change to suit your preferences. The strong flavours that come through are the ginger and the coconut, and with the addition of coconut milk, this is super filling. Can’t wait to make up some more warming soups in the coming months!
- 1 medium butternut squash
- 4 carrots
- olive oil
- 2cm chunk of fresh ginger
- clove garlic
- tsp coriander seed
- pinch chilli flakes
- 800mls wheat-free vegetable stock
- 400ml can of coconut milk
- to serve: black pepper, dried coriander and butternut squash seeds (see here for instructions how to)
- Dice the squash and carrots, drizzle in olive oil and roast in the oven at 180 degrees, for 30-40 mins (or until soft).
- Finely dice the ginger and garlic, and sauté in a little olive oil in a large saucepan, adding the coriander and chilli flakes.
- Tip in the roasted carrots and squash, stir for a few minutes then add the stock.
- Leave to simmer for 10 mins, then add the coconut milk, and simmer for a further 10 mins.
- Take the saucepan off the heat, allow to cool slightly and blend. Either with a handheld blender or in a liquidiser.
- Pour back into the saucepan and warm through slightly.
- Ladle into bowls, and top with the added extras.