Autumnal Spiced Coconut Squash Soup | Recipes | Borough Broth

Our Online Shop is now open. Enjoy FREE DELIVERY on all orders!

Autumnal Spiced Coconut Squash Soup

Autumnal Spiced Coconut Squash Soup

Jenny Sleath

Written by
Jenny Sleath

Ingredients:

1 large butternut squash 

3 small parsnips, cubed 

3 medium carrot, cubed 

1 red onion, roughly cubed 

3 cloves of garlic (peeled and whole) 

olive oil 

salt + pepper 

1 pouch (324g) Borough Broth Co Grass-Fed Organic Beef Bone Broth

1 cup coconut milk 

juice of 1/2 lemon 

1 tsp garam masala 

1 tbsp tamari 

1 1/2  tsp ground cumin 

pinch of cinnamon 

11/2 tsp chopped red chilli (we use the easy chopped red chilli) 

2 tbsp ground turmeric 

1 tsp maple syrup 

1 1/2 tbsp peanut butter

 

To serve:

coconut yogurt, 

chopped hazelnuts

pumpkin seeds

Method:

  1. Half your squash and place on a baking tray. Roast in the oven on a medium heat for 60-90 minutes until brown on the outside and soft inside.
  2. Place your parsnips, carrots, red onion and garlic on a baking tray, drizzle with olive oil and salt + pepper and roast for 30 minutes until golden and caramelised.
  3. While your veg is roasting, heat your broth + coconut milk with the lemon juice, chilli, maple, syrup + tamari on a low heat with 1/4 cup of water.
  4. Once your veg is done remove from the oven and scoop the flesh from your squash into your blender jug (or into a deep large pan if you don’t have a blender).
  5. Add your roasted roots and all your spices. Add the heated broth mix to your jug or pan along with the peanut butter. Blend on high for 3-4 minutes or until it looks “soup” like. If you don’t have a blender simply use a stick hand blender to pulse all the ingredients in your pan to a soup! Check your consistency and seasoning and add a small amount of hot water a bit at a time if too thick till you reach the thickness you like.
  6. Serve with a swirl of yogurt and some toasted pumpkin seeds + chopped hazelnuts (simple place on a baking tray and toast in the oven on a medium heat for 5 mins). This makes quite a large amount so it is fab to make on a Sunday for the week ahead or pop in freezer proof containers for when you need a simple lunch or dinner! Yum!

Join our mailing list

Sign up for the latest recipe inspiration and exclusive Borough Broth Co offers.