Butternut-and-coconut soup with toasted seeds

May 6, 2020 (Last Updated: May 4, 2020)
Butternut-and-coconut soup with toasted seeds

This soup will warm you up this winter!

Butternut-and-coconut soup with toasted seeds

Serves: 4 - 6
Total Time: 40 mins

Ingredients

  • 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

Instructions

1

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.

2

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.

Send this to a friend