As autumn approaches, butternut squash soup becomes a comforting staple. A simple, three-ingredient version replaces cream with coconut milk, a 75p supermarket staple, to achieve a creamy texture without dairy.
Coconut Milk as a Cream Substitute
Despite being dairy-free and vegan, the soup turns out deliciously creamy thanks to coconut milk. It adds richness without too much extra fat or calories. There is a subtle hint of coconut in the background, but it is not overpowering. For those who dislike coconut, heavy cream can be used as an alternative.
The recipe, created by Millie Bull, Deputy Editor of Spare Time, focuses on letting the squash's natural flavour shine. Roasting the squash caramelises its natural sugars, creating a deep, rich base for the soup.
Ingredients and Method
The soup requires just three main ingredients: one medium butternut squash (peeled, seeded, and cubed), two cups of vegetable broth, and half a cup of full-fat canned coconut milk (low-fat works as well). Cupboard staples include one tablespoon of olive oil, salt, and black pepper.
To make it, preheat the oven to 200°C. Toss the cubed squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes until golden brown and tender at the edges. Transfer the roasted squash to a pot over medium heat, add two cups of broth, and simmer gently for five minutes. Remove from heat, add coconut milk (or heavy cream), and blend until smooth using an immersion or countertop blender. Adjust consistency with extra broth or water as needed, and season with more salt and pepper to taste.
Variations and Alternatives
For extra flavour, half a teaspoon of ground ginger, nutmeg, or a pinch of chilli flakes can be added. Those seeking an alternative to butternut squash might try Spare Time reporter Nicola Roy's curried lentil soup. Roy said the soup is "without a doubt one of the best flavours, and it's so easy to make too." That dish typically calls for very few ingredients, which are chopped and left to simmer before being blended and served, with curry paste adding a burst of flavour and spices, making it especially warming in cooler months.
