Coconut and butternut squash soup

Whilst I was back in the UK over Christmas my friend treated me to lunch at a great place in Cirencester called Made by Bob. I ate a soup that was so delicious I was genuinely a little bit sad when the bottom of the bowl became visible.

I’ve done my best to recreate it here. It’s not quite as sublimely silky but the flavours aren’t far off. It’s so easy to make and uses things that I always have in my pantry. It is the kind of thing that I’ll keep making and it’ll probably evolve over time.
I’ve listed palm sugar, lime juice and soy sauce to taste because it’s really down to personal preference. As a guide I use one teaspoon of palm sugar and soy sauce and the juice of half a lime but you might like it slightly saltier or a bit more sour.

Coconut and butternut squash soup

Ingredients
1 medium onion
700g butternut squash
1 tbsp Thai red curry paste
250ml coconut milk
400ml water
palm sugar, lime juice and soy sauce to taste

Peel and dice the onion. Peel the squash and cut it into cubes.
Sweat the onion in a large saucepan using a little oil. Once it’s soft but not brown add the butternut squash and fry for a minute or two before mixing in the paste. Pour in the water, cover and simmer until the squash is really soft and tender.
Remove from the heat and blend until smooth. Return to the hob, add the coconut milk and seasonings (palm sugar, lime juice and soy sauce) to taste. Bring back up to a gentle simmer before serving.

Coconut and butternut squash soup
I really like this with a couple of slices of griddled firm tofu to make a substantial supper.