Ingredients

  • 1 tbsp Kerrygold® Irish Creamery Butter 454g
  • 1kg butternut squash, skinned, deseeded and cut into 2.5cm pieces
  • 2 garlic cloves, crushed
  • 2 small onions, chopped
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 600ml hot vegetable stock
  • 300ml coconut milk
  • sea salt and freshly ground black pepper
  • Garnish:
  • Pumpkin seeds and coconut flakes
Print recipe

Directions

  1. Melt the butter in a heavy-bottomed saucepan, add the squash, spices, garlic and onions and season with salt and pepper.
  2. Cover and leave to simmer, stirring occasionally, for about 15 minutes.
  3. Stir in the stock and coconut milk and bring the soup to the boil. When the squash is tender the soup is ready to be blended using a food processor or hand blender.
  4. Serve hot and garnish with pumpkin seeds and coconut flakes.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Main courses

ROAST CHICKEN ARANCINI

Melt the butter and add the onion and thyme. Cover and coo...

Serves 25 Arancini
Baking

BERRY SHORTBREAD

Great shortbread never goes unnoticed. The quintessential buttery biscuit deserv...

Serves 8-12 hearts
Seasonal

Charred Sprouts with Cranberry and Orange Kerrygold Butter

...

Sides & Nibbles

ROAST BUTTERY BUTTERNUT SQUASH

Preheat your oven to 190c/gas 6. With a large knife, caref...

Baking with Kids

Ghost Cupcakes

Simply delicious and creative. The perfect treat for your family this Hallow...

Serves 8 cupcakes
Seasonal

Pancakes with Salted Caramel Sauce

Salted caramel has been popping up in recipes a lot lately, but have you ever...

Baking

rhubarb upside down cake

Grease a 9-inch cake pan and set aside. Preheat the oven to 190 degrees C....

Serves 8
see more