Squashes are a super veg that really comes alive when you roast it. They are often great value in your local supermarket – in my local supermarket squashes were a whopping 49c recently, which makes the total cost of this soup somewhere around the €3 mark. Asides from the good value, it is a nice, simple, warming soup perfect for the cold days ahead.


  • 3 cloves of garlic
  • 1 onion
  • 2 carrots
  • 1 butternut squash (800g – 1 kg)
  • 400ml tin of coconut milk
  • 2 lts of vegetable stock
  • 2 tsp of salt
  • 1 tsp of black pepper
  • Chilli flakes (optional)
  • Roasted pumpkin seeds (optional)


  1. Chop up the garlic and onion and fry until soft
  2. Peel the butternut squash and carrots and chop into bite-size pieces.
  3. Add the chopped squash and carrots to the pan and season with salt
  4. Add the coconut milk and veg stock, bring to the boil and simmer until the squash is soft
  5. Season with 1/2 tsp of black pepper
  6. Blend to make a smooth soup
  7. Top with toasted pumpkin seeds and chill flakes (optional)

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