Garlic, Butternut Squash & Coconut Soup with Roasted Garlic Croutons
Nothing better that a bowl of steaming soup.
Roasted Garlic, Butternut Squash & Coconut Soup with Roasted Garlic Butter Croutons.
Soup has got to be one of the most popular things to eat as the weather changes from autumn to winter, at least in my house. I also think that its one of the most underrated.
Is it because people think its really hard to make? Is it because its eaten with a spoon? Is it because its always on a restaurant menu as a starter not as a main course?
Maybe i should start a campaign to have the not so humble soup upgraded to a main course? I mean, if you add some amazing bread to dip, and these roasted garlic croutons, soup is surely the queen of foods.
It’s also a help when your working from home, which is what I’m doing right now. Put a pot on, let it cook away while I’m typing away. Just before Mr G gets home, give it a blend and pretend i’ve been slaving over a hot steamy kitchen for hours.
The lovely Mr G (my husband) lets me know each time i make a soup, that soup is his favourite thing to eat. Having said that, my lovely husband is a big fan of all of my cooking , which is a good thing, as i cook a lot and often.
Thats what happens when you’re from a family that not only likes to cook , but likes to eat. I can't ever remember a time that one or another member of my family hasn’t been trying to watch what they eat. We all enjoy food, life and holidays, probably in that order too .
Growing up with a
More about my family another time.
Heres the soup. Give it a go and let me know what you think.
Butternut Squash and Garlic Ready to oven roast.
What You Need
Two medium sizes butternut squash - skins washes , chopped in half, deseeded (keep the seeds to roast - optional)
Two large onions - roughly chopped
3 Whole garlic bulbs - outer dry skin layer taken off
Vegetable stock - (make up to two litres of liquid with the tin of coconut milk)
S & P
Paprika 4 tablespoons
Oil enough to rub onto the squash
1 x 400ml Tin coconut milk - I used reduced fat but thats up to you
3 - 4 slices of Bread - Few days old - crusts removed
Butter
How Its Done
Wash the outer skin of the butternut squash. Slice in half and take all the seeds out (keep them for roasting to include in this soup - optional)
Remove the dry outer skin of the garlic bulbs and separate them into cloves. Place the prepared butternut squash and the garlic cloves onto a baking sheet.
Sprinkle with salt & Pepper, oil and the paprika.
Roast in the oven heated to 180c for 40 minutes. At this point remove the garlic cloves and set aside to cool. Replace the garlic with the butternut quash seeds, and continue roasting for a further 10 - 15 minutes - until the squash is soft . Cool completely .
When cooled, scrape out all the flesh from the butternut squash.
Butternut squash should be fork soft
Put the flesh of the squash and the chopped onions into a large pot. Add the 2 litres of liquid and salt and pepper.
Squeeze out the insides of the garlic cloves and add to the pot. Put three aside for the roast garlic butter.
Put the pot to boil until it comes to a rolling boil. once boiling, turn down the heat and let it simmer for about 40 minutes. Once cooked, set aside for 15 mins to cool slightly.
While the soup is cooking, add the 3 garlic cloves to the soft butter, and with a fork, mash them and mix them into the butter until combined. Spread the garlic butter on both sides of the bread and cut up into squares. Place the squares onto a baking sheet and bake at 180c for 5 minutes. After 5 mins, give them a shake and return to the oven until golden brown. Set aside to cool.
Once the soup has cooled slightly, start to blend it . Do this is batches and done over fill . Return the blended soup to the pan and taste . Add extra seasoning if you want to. I always like a little more paprika which i add here and also when i’m serving into my own bowl.
To serve, reheat and serve with the croutons and if you’ve made them , the roasted seeds.
Enjoy
Add the roasted seeds for an extra crunch
Tip Box
Butternut Squash - Leave the skin on when roasting. Parts of the skin will become a little bit caramelised, when scraping the flesh out of the skin, include these caramelised parts . Too good to waste.
Roasted Garlic Butter - If you’ve made too much of this . don’t throw it away. Transfer the excess to ice cube trays and freeze. Bring it out when you need it. I use mine on sandwiches to give Mr Gs ham and cheese work lunch a little kick. Put it in mashed potatoes or mashed swede for a posh Sunday lunch.
Croutons - Don’t take your eyes off the croutons for too long. they only need to be golden brown. i always make excess so i can use them in other things. Try them on salads or even as a snack all by themselves. don’t put the croutons onto the soup too early , add them at the last minute.
Paprika - the recipe says 4 tablespoons on the squash before roasting. If your like me and want even more flavour, add more to taste once the soup has been blended. Have some on the table for your family too , just in case they want to add some themselves.
Roasted Garlic Croutons. Use them in everything
