Blackheath Cooks Blog

Spicy Butternut Squash Soup....comfort in a bowl!

Joy Neal - Tuesday, September 25, 2012
Well the weather has definitely turned, and here in the Blackheath Cooks kitchen we needed something comforting for lunch.....warm and spicy with a hint of coconut creaminess, this soup is just what you need in Autumn! 

Spicy Butternut Squash Soup  

Serves 6-8


1 tbsp sunflower oil

1 onion

2 cloves garlic

1 heaped teaspoon ground coriander seeds

½ teaspoon ground red chilli

1 teaspoon ground cumin

¼  teaspoon turmeric

1 teaspoon salt

1 large butternut squash

(to make toasted squash seeds, simply scrape out the seeds, scatter a pinch of salt over, place them on a baking tray and bake in a hot oven for 10-15 minutes until they are starting to brown – when they cool they should be crunchy)

500ml veg or chicken stock (can be made by dissolving 2 stock cubes in hot water)

1 tin coconut milk


  1. Peel and chop the onion and garlic. Heat the oil in a saucepan and fry the onion until it is soft but not changing colour.
  2. While the onion is cooking measure out the spices, and add them to the softened onions, frying briefly so that they start to give off a nice aroma, but take them off the heat before they start to burn.
  3. Peel, deseed and chop the butternut squash into small cubes. Add the cubes of squash to the cooked spices and stir to coat.
  4. Then add the stock – it should be enough to cover the vegetables, but if not add a bit more boiling water or stock.
  5. Bring to the boil and simmer for about 15 minutes or until tender.
  6. When the vegetables are cooked, stir in the coconut milk, and then use an immersion blender to liquidise the soup until it is completely smooth.
  7. Taste, and season with salt and black pepper as needed.
  8. Serve with a swirl of cream or coconut milk, and a scattering of toasted pumpkin seeds.