Description
Jamie Oliver’s butternut squash soup blends silky roasted squash with creamy coconut milk, creating a luxurious Mediterranean-inspired comfort dish. Cool autumn evenings welcome this golden, warming spoonful that delivers rich flavor and nourishing goodness you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 large butternut squash, halved and cut into 1-inch chunks (about 2.5 pounds)
- 200 grams (7 ounces) basmati rice, washed
- 2 cans (400 milliliters / 13.5 fluid ounces each) of light coconut milk
Spices and Aromatics:
- 1 teaspoon five-spice
- 1 teaspoon ground cumin
- 6–7 lime leaves
- 3 red chillies, seeds removed
- 1 red chili, finely sliced (optional)
- 2 garlic cloves, peeled
- 1 thumb-sized ginger, peeled
- 3 lemongrass sticks, trimmed and crushed
- 1 onion, finely sliced
Liquids and Seasonings:
- 1¼ liters (5¼ cups) chicken or vegetable stock
- Juice of 3–4 limes
- Olive oil
- Sea salt
- Black pepper
- Small bunch of coriander
Instructions
- Prepare the aromatic base by heating a deep pan over medium-high temperature. Simultaneously, gently warm the stock in a separate pan on low heat. Create a vibrant flavor paste using a food processor, blending lime leaves, chilies, garlic, ginger, lemongrass, a pinch of salt, and most of the fresh coriander leaves.
- Incorporate olive oil, five-spice powder, and ground cumin into the flavor paste while blending to create a smooth mixture. Transfer this fragrant blend into the hot pan and sauté for approximately 2 minutes, stirring continuously to release the essential oils and develop deep flavors.
- Introduce thinly sliced onions to the pan, reducing the heat to low. Allow the onions to slowly caramelize and soften for 8-10 minutes, developing a sweet and translucent texture.
- Add chunky squash pieces to the pan and pour in the warmed stock (about 4 cups or 950 milliliters). Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 20-25 minutes until the squash becomes tender and easily pierced with a fork.
- Carefully stir in the rice, ensuring even distribution. If the mixture appears too dry, add a small amount of water (2-3 tablespoons or 30-45 milliliters). Simmer the rice for approximately 8 minutes, allowing it to absorb the surrounding flavors.
- Pour in the coconut milk (14 ounces or 400 milliliters), bringing the mixture back to a gentle boil. Reduce heat and simmer for an additional 2 minutes, allowing the rice to become creamy and fully cooked.
- Remove the pan from heat. Season with salt and freshly ground black pepper to taste. Squeeze fresh lime juice (about 2 tablespoons or 30 milliliters) to brighten the dish’s flavor profile.
- Garnish with thinly sliced fresh chili and the reserved coriander leaves. Serve immediately while the dish is hot and aromatic, ensuring maximum flavor and texture.
Notes
- Customize spice levels by adding or reducing chilies, catering to both heat enthusiasts and mild-taste preferences.
- Frozen butternut squash streamlines preparation, offering a quick and convenient alternative to fresh squash.
- Five-spice and cumin collaborate to create a deeply layered flavor profile that transforms this soup from simple to spectacular.
- Fresh coriander leaves dramatically enhance the overall taste, providing a vibrant and aromatic finishing touch.
- Coconut milk introduces a luxurious creaminess and delicate sweetness that perfectly balances the soup’s robust spices.
- Refrigerate leftovers in an airtight container for 3-4 days, allowing the flavors to meld and intensify over time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg