15/01/2026
✨ The perfect antidote to cold, wet winter days ✨
Roasted Butternut Squash, Red Pepper & Ginger Soup
Comfort in a bowl 🥣 This soup is warming, gently spiced, and beautifully creamy.
Ingredients
🔸1 butternut squash, halved lengthways
🔸1 red pepper, chopped into chunks
🔸2 carrots, roughly chopped
🔸1 onion, chopped into chunks
🔸1 thumb-sized piece of ginger, peeled and finely diced
🔸500ml vegetable stock
🔸1 tin coconut milk
🔸1 tbsp olive oil
Method
1️⃣ Place the butternut squash (cut-side up) in a large roasting tray along with the red pepper, carrots, and onion. Drizzle with olive oil and roast at 180°C for 45–50 minutes, until the squash is soft and lightly caramelised.
2️⃣ Heat a tablespoon of olive oil in a large pan and gently fry the ginger until fragrant. Scoop the flesh from the roasted squash and add it to the pan along with the roasted vegetables. Cook for 5 minutes.
3️⃣ Pour in the coconut milk and vegetable stock. Simmer for 10 minutes, then blend with a hand blender until smooth and creamy (or to your preferred consistency).
✨ To serve: We topped ours with coconut yoghurt, a sprinkle of chilli flakes, and toasted seeds.
For extra heat, swirl in a little harissa 🌶️
Enjoy 🤍
