There is nothing more warming on a cold, wintery day than a tasty bowl of homemade soup.

Local food writer and blogger, Anna of Anna’s Family Kitchen, shares this seasonal recipe saying “This soup is a hearty one with a hint of spice mellowed by the coconut milk. I used butternut squash but you could use pumpkins’.

Serves: 4

Prep: 5 minutes
Cooking: 30 minutes
Total: 35 minutes

Difficulty: easy

INGREDIENTS
1 large butternut squash, peeled, deseeded and cut into chunks
2 red onions chopped
2 carrots peeled and chopped
3 garlic cloves crushed
5cm fresh ginger, peeled and chopped
1 tsp ground cumin
1 tbsp ground coriander
1/2 tsp chilli flakes or one fresh chilli deseeded and chopped
400ml coconut milk
600ml stock
Fresh coriander
Greek Yogurt or Creme Fraiche to serve (optional)

Soften the onion in a lug of oil for 5 minutes then add the squash, carrot, ginger and garlic.

Colour for 10 minutes stirring occasionally before adding the spiced followed by the stock.

Simmer for 30 minutes, season and blitz. Stir through the coconut milk and serve with the fresh coriander and Greek Yogurt or Creme Fraiche.