Butternut Soup with Pickled Chilli and Coconut
Butternut soup is close to the top of the list of the world’s favourite cold-weather comfort foods. This leveled up version is topped with air fryer squash peelings, then finished with pickled chilli and coconut milk.
This simple, but classic, recipe for butternut soup gets a fresh Thai-inspired facelift. Its versatility makes this butternut soup with pickled chilli and coconut an excellent starter or main. It can be made ahead of time and reheated whenever you need a quick dinner. And if you have any fussy guests it’s 100% vegetarian, vegan, gluten-free, and dairy free!
This roasted butternut soup packs a mighty punch with the addition of crispy butternut chips and coconut – a combo that is sure to cheer you right up this soup season. Top with a generous dollop of quick pickled chilli and voila you have a comforting bowl of happiness.
While it’s safe to assume that butternut is the world’s go-to squash, we often throw away the skins and seeds. When you peel the squash; set aside the peelings and seeds, pop into the air fryer, and cook until you have the perfect crunch and texture. This is not only a great addition to your soup, but also a wallet friendly way to make your soup more exciting – without the croutons! It’s also perfect for adding a bit of dietary, microbiome friendly diversity to your table.
Frequently Asked Questions
Can I make this gluten-free and vegan?
This dish is both gluten free and vegan! Enjoy!
Can I leave out the chilli?
A variety of chilli can be used here, for gentle heat, but also for acidity. Pick a chilli according to your heat preference, or leave the pickled chilli out. Simply garlish with the no waste butternut skin crisps and a squeeze of lime juice to cut the richness of the coconut.