Butternut Squash Soup with Coconut, Chilli and Garlic

This zesty butternut squash soup is brought to you by Darégal and features exciting ingredients such as coconut and chilli.

40 minutes
2 people


  • 500 g frozen butternut squash (chunks)
  • 500 ml vegetable stock
  • 2 tbsp olive oil
  • 75 ml coconut cream
  • 70 g frozen onion diced
  • 1 tbsp frozen chopped chilli
  • 1 tbsp frozen chopped garlic
  • 1 tsp mild curry powder


  • Heat the oil in a sauce pan and add the butternut squash and onions. Cook these over a medium heat for 15 minutes until they start to soften.
  • Add the chilli, garlic and curry powder and gently cook for 2 to 3 minutes.
  • Add vegetable stock and bring to the boil then gently simmer the soup for 20 minutes until the vegetables are fully cooked.
  • Add the coconut cream to the soup and then blend or liquidize until completely smooth.
  • Return to the pan and bring back the boil, check the seasoning and serve.