There are some taste combinations that just seem made for each other. Spicy heat with butternut squash and coconut milk seems like one of those combinations to me. If you think so too you should really like this Balti butternut squash soup.
This is a nice warming soup, very filling and comforting. There a nice kick of heat from the Balti Curry Sauce that’s nicely mellowed with some coconut milk. And of course this is another abitmoreveg recipe.
Butternut squash is very rich in vitamin A, carotenoids and fibre. A good winter vegetable to get you through the winter, or any time. The heat from the Balti curry sauce is nicely balanced with some coconut milk, which they say is also quite good for your health.
This soup is quite sweet as it is. But because it’s still winter, and because I’m still craving sugar, I added a 2 tablespoons of maple syrup to the soup. I also added some ground cardamon. I love the smell and taste of cardamon. But I can rarely taste it in savoury dishes. I still like to add a little though. The soup is quite sweet without these additions so I’m listing them as optional.
Butternut squash skin is edible if you roast it. It can make for a tasty garnish. I didn’t bother doing that this time but if you’re going to just be sure to buy organic and scrub the skin well first.
500g butternut squash, diced (1 small butternut squash)
2 small-medium sized onions, chopped
a few leafy (inner) celery stalks, sliced
1 red medium-hot chilli pepper, sliced thinly
1 teaspoon grated ginger root
3 generous tablespoons balti curry sauce
160ml Thai coconut milk
1.25 litres vegetable stock
2 tablespoons maple syrup, optional
pinch of cardamon, optional
fresh coriander for garnish, optional
Heat a little oil in a suitable deep saucepan. Add the onion and celery, cover and leave for a couple of minutes to sweat on a gentle-moderate heat. Add the chillies, ginger and salt, stir in well, cover and leave for 5 minutes.
Add the butternut squash, cover and leave for 20 minutes.
Stir in the balti sauce, cover and leave for a further 5 minutes.
Stir in the vegetable stock, increase heat to maximum and bring to the boil. Reduce heat and leave to simmer for 10 - 15 minutes.
Blend to a smooth consistency. Add in two-thirds of the coconut milk and reserve the other third in a jar for decorating - this way you can shake it up to the right consistency.