Spicy Butternut Squash and Coconut Soup with Garlic Croutons

Autumn has well and truly arrived. The woods have turned a beautiful psychedelic array of amber, yellow and gold. The clocks have turned back and the nights are drawing in. What better time to share my favourite warming soup recipe with you than now? Squash and pumpkins are in season now, I’ve seen some beautiful gems down on the allotment (not actually in mine – the slugs had a great feast on my squashes) but I admire others. The butternut squash I have used here came out of my allotment neighbour John’s allotment. He kindly donates some of his bountiful crops to me when I see him as he is a master of growing so much of the most beautiful produce. The chillies also came from his greenhouse, they are mighty potent and so delicious.

To make my hearty warming butternut squash soup you will need the following;

  • 4-5 cloves of garlic, finely grates
  • 1 chilli, chopped
  • 1″ piece ginger finely chopped
  • 1 – 2 white onions, diced
  • 1 large or 2 small butternut squash
  • 2 pints vegetable stock
  • salt and pepper
  • 1/2 block pure creamed coconut
  • (I also added a tin of chickpeas at the end but I actually think the soup is better without them!)

Optional extra: Roasted garlic croutons and seeds;

  • Old stale bread
  • Olive oil
  • Seeds from middle of squash
  • Garlic

Directions;

  1. Sautee the onion, garlic, ginger and chilli in olive or coconut oil until the onion becomes translucent
  2. Add the squash and sautee for a further 5 minutes or so to soften it a little
  3. Add the stock, salt and pepper and simmer for about 20 minutes or until the squash is cooked through
  4. Blend and allow to cool for a few minutes
  5. Grate or chop half of the block of coconut cream and blend into the soup
  6. Your delicious soup is ready to fill your belly and warm your heart ♥

Scroll down if you would like to know how to make the croutons and seeds to add on top!

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A beautiful bowl of chilli’s from my allotment neighbour.

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To make these tasty croutons and seeds you will need to do the following easy peasy steps;

  1. Wash and dry the seeds from the middle of your squash
  2. Rub some old stale bread with a clove of garlic and then chop into bite size cubes
  3. Grate some garlic
  4. Put everthing in a bowl and coat with a generous amount of olive oil
  5. Bake in an oven low-medium heat for 15-20 minutes until everything is a beautiful golden brown
  6. Chuck on top of your soup to make it look fancy and taste oh so good!

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What are your favourite warning winter soups? Have you made croutons before? They are so easy and delcious!

I’ve been really loving the autumn vibes in the woods that I go running through. I’ve seen some wild deer, owls and foxes recently. I just invested in an amazingly bright new head torch too as I was sad about the clock change and the fact that my old head torch is useless for trail running! I will write a review once I have tried it out a few times.

Happy fall y’all!

Olivia ♥

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