Spicy Butternut Squash & Coconut Velouté

Spicy Butternut Squash & Coconut Velouté

Spicy Butternut Squash & Coconut Velouté recipe is the perfect way to enjoy your homegrown veggies. This recipe has been devised for Burpee Europe by chef Valerie Hamelin, using ‘Burpee’s Butterbush’ squash. It is sure to bring that cosy feeling of autumn to you in a bowl.

Winter Squash

1 Butternut squash – diced
1 tbsp organic coconut oil
2 garlic cloves – peeled & finely chopped
1 onion – peeled & chopped
1 tin coconut milk (reduced fat)
½ litre vegetable stock
2tbsp red curry paste
2 tsp light soy sauce
1 tsp ground cumin
1 tsp ground coriander
Salt & pepper
Handful fresh coriander


  • Place the seasoned, diced butternut squash on a tray and roast in the oven at 180 degrees until golden and cook for around 25 minutes
  • In a large saucepan, add the coconut oil with the onions & garlic. Sweat off gently and cook until soft. Add cumin & coriander and stir, cook for another 1 to 2 minutes.
  • Stir the red curry paste, soy sauce and mix the cooked roasted butternut squash in the pan.
  • Add the coconut milk & the vegetable stock, bring to simmer and cook until tender
  • Transfer to a bowl and blitz or alternatively use a food processor and blend it until smooth.
  • Season to taste

To serve:
Place the Spicy Butternut Squash & Coconut Velouté in a soup bowl and garnish with fresh coriander and seeds (pumpkin or sunflower)

Roasting the butternut squash enhances the flavour giving it a nutty succulent taste.

Lilly Light

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