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  • 1kg butternut squash
  • 2 shallots
  • 35g ginger
  • 5 sage leaves
  • Extra virgin olive oil
  • 1 litre vegetable stock
  • 100ml coconut milk and some for serving
  • 1 lime
  • 1 garlic clove
  • Salt and pepper to taste


  1. Preheat the oven to 175°C. Deseed and roughly chop the squash, peel and slice the shallots and the garlic, then peel and finely grate the ginger.
  2. Place the squash, shallots, garlic and the sage in a large mixing bowl with a splash of olive oil and a pinch of salt and pepper. Mix it all together.
  3. Line your baking tray with parchment paper and place the mixture on it. Roast in the pre-heated oven for 20 mins until the squash starts to crisp up on the edges.
  4. In a large cooking pan, add the coconut milk, vegetable stock, ginger and the baked squash mix. Bring it to the boil then let it simmer for 15 minutes.
  5. Blitz it with a stick blender. Season to taste with salt and pepper and squeeze in the lime juice. Finish with a splash of coconut milk and some olive oil.

Tip: When you prep the squash, collect the seeds and toast them in a hot pan with a pinch of salt, without adding any oil. When the seeds are toasted you can use them on top of your soup to add texture.

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