Coconut Butternut Squash Soup

For my brothers birthday this past weekend we checked out Lamesa Filipino Kitchen down on Queen West. Despite the power going out in the restaurant for a good 45 minutes I had the opportunity to try quite a few dishes from the Bangus & Mash Fish Cakes to the Ginataan Gulay.

Coconut Butternut Squash Soup

After eating all the tasty food at Lamesa, I was inspired to make this Coconut Butternut Squash Soup. I hope you enjoy the unique flavouring of the soup just as much as I did.

Coconut Butternut Squash Soup
Serves: 4
  • 2 medium sized butternut squash
  • 2 medium size onions
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • a couple of sprigs of thyme
  • 1 litre of chicken stock (your own or stock cubes)
  • salt and black pepper to taste
  • ⅓ cup coconut milk
  1. First roughly chop the squash, dispose of the seeds ( or roast them if you like) Chop up onion into large chunks, and crush the garlic.
  2. Put a small amount of oil into a roasting tin and throw in the squash, onions, garlic and thyme.
  3. Roast in a pre-heated oven for 30-40 minutes at 350 F, or until all the ingredients have a nice caramelised colour on them, but not burnt.
  4. Warm up the stock, and then put all of the roasted vegetables into a blender, with a couple of spoonfuls of the stock and blend.
  5. Depending on how thin or thick you like your soup, you can now add more stock, if you find that you have put too much stock in, it isn't a problem, just place the soup into a saucepan and slowly boil until the soup has reduced to the consistency that you want.
  6. Now all you need to do is add in the coconut milk and season with salt and pepper and serve. Enjoy with a nice wedge of crusty bread.



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