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Spicy Butternut Squash & Coconut Velouté

Published: 19th March 2020

Spicy Butternut Squash & Coconut Velouté

Vegan & gluten free

 

Ingredients:

 

1 Butternut squash – diced

1 tbsp organic coconut oil

2 garlic cloves – peeled & finely chopped

1 onion – peeled & chopped

1 tin coconut milk (reduced fat)

½ litre vegetable stock

2tbsp red curry paste

2 tsp light soy sauce

1 tsp ground cumin

1 tsp ground coriander

Salt & pepper

Handful fresh coriander

Method:

 

  • Place the seasoned, diced butternut squash on a tray and roast in the oven at 180 degrees until golden and cooke for around 25 minutes
  • In a large saucepan, add the coconut oil with the onions & garlic. Sweat off gently and cook until soft. Add cumin & coriander and stir, cook for another 1 to 2 minutes.
  • Stir the red curry paste, soy sauce and mix the cooked roasted butternut squash in the pan.
  • Add the coconut milk & the vegetable stock, bring to simmer and cook until tender
  • Transfer to a bowl and blitz or alternatively use a food processor and blend it until smooth.
  • Season to taste

 

To serve:

Place the velouté in a soup bowl and garnish with fresh coriander and seeds (pumpkin or sunflower)

 

Tip:

Roasting the butternut squash enhances the flavour giving it a nutty succulent taste.

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