Description
Butternut soup is close to the top of the list of the world’s favourite cold-weather comfort foods. Top with air fryer squash peelings to soak up all the vegan, dairy free vibrance and spicy flavour of this butternut soup with pickled chilli and coconut milk.
Ingredients
Units
- 800g Butternut squash
- 2 onions
- 3 cloves garlic
- 1 mild chilli
- 400–500 ml stock
- 1 tin coconut milk
- Oil, salt and pepper as needed
- For the pickled chilli
- 1 large mild chilli
- 1 lime
- 1/2 tsp sugar
Instructions
- Peel the squash and set aside the skins. Cut the flesh into approximately 4 cm cubes. The seeds can be rinsed of their stringy butternut coating and roasted with the skins later if you wish.
- Toss the butternut squash in oil, season to taste and air fry at 170C for 30 minutes until soft and golden.
- While the squash cooks, thinly slice the chilli for the pickle and place into a bowl. Add ½ teaspoon of sugar, a large pinch of salt, squeeze over the juice of a lime and set aside to pickle, stir occasionally.
- In a medium saucepan, add a drizzle of oil, then add the onions, garlic cloves and chilli. Cook ,covered, on a medium-low heat until the onions are soft and golden (about 5 minutes).
- Once the butternut is nearing the end of its cook time, move the butternut flesh to one side. Add the butternut skin peels to the basket, lower the heat to 165C and air fry the skins for 12-14 minutes until crispy
- Once the butternut squash has cooked for 30 minutes, tip the cubes into the saucepan with the onion mixture. Add 300ml of the coconut milk and the stock The butternut should be almost completely submerged. Allow the veg to simmer until very tender. About 5-10 minutes.
- Once the butternut is soft, and cooked through, purée the soup with a blender, or a stick blender until smooth and creamy. Season to taste.
- Dish the soup into bowls then top with crispy butternut peels, pickled chillies and a swirl of leftover coconut milk. Serve and enjoy!
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: Serves 4
- Calories: 319.32kcal
- Sugar: 7.42g
- Sodium: 430.84mg
- Fat: 23.06g
- Carbohydrates: 28.77g
- Fiber: 4.34g
- Protein: 6.36g