Spicy squash soup

Name: Spicy squash soup
Cook time: 1 h
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 1¼ litres chicken or vegetable stock, preferably free-range or organic; 6–7 lime leaves; 3 fresh red chillies, deseeded; 2 garlic cloves, peeled; 1 large thumb-sized piece of fresh ginger, peeled; 3 sticks of lemongrass, trimmed and squashed with the back of a knife; a small bunch of fresh coriander; olive oil; 1 heaped teaspoon five-spice; 1 teaspoon ground cumin; 1 onion, peeled and finely sliced; 1 large butternut or acorn squash, halved, deseeded and cut into 1 inch chunks; 200g basmati rice, washed; 2 x 400ml tins reduced fat coconut milk; juice of 3-4 limes; optional: 1 fresh red chilli, finely sliced

Instructions

Cook:1h

This butternut squash soup with a chilli kick is perfect for the winter months, especially with the right seasoning; it's so comforting and delicious.

Updated at: Mon, 20 Apr 2026 06:08:24 GMT