Meals and Courses

Coconut Soup with Spinach and Butternut Squash

cook 20 mins
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 500 g (1 lb) butternut squash, peeled, deseeded and cut into cubes
  • 1 small red chilli, finely chopped
  • 1 teaspoon ground coriander
  • 400 g (13 oz) can coconut milk
  • 600 ml (1 pint) rich chicken or vegetable stock
  • 300 g (10 oz) spinach leaves
  • warm naan breads, to serve
  • Heat the oil in a large, heavy-based saucepan and cook the onion, butternut squash and chilli over a medium-high heat, stirring frequently, for 8 minutes until softened. Add the coriander and cook, stirring, for a few seconds, then stir in the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
  • Stir in the spinach leaves and cook for 1 minute until just wilted. Ladle the soup into warmed serving bowls and serve with warm naan breads.
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