I love this soup, warming, full of delicious flavours, and it’s so so easy to make 

If you want to add some prawns or chicken to make a more substantial meal? Do it, experiment 

This recipe will serve 4 people 


200 ml of coconut milk 

1 ltr of vegetable stock (chicken if you prefer) 

30g of fresh ginger finely grated 

1 red chilli finely chopped 

1 lemon juiced

Good splash of light soy sauce 

Good splash of fish sauce 

500g of butternut squash cut into small dice 

300g of washed spinach leaves 

1 teaspoon of cornflour 


1. In a saucepan bring the stock to the simmer and add the coconut milk, chilli, ginger, soy and fish sauce 

2. Add the cornflour to the lemon juice and mix, stir into the stock and simmer for 3-4 minutes 

3. Carefully place the squash into the stock and cook for 8-10 minutes 

4. Add in the spinach and cook for 1 minute 

5. Now you can blitz the soup to a puree or keep it nice and chunky and rustic, check the seasoning and serve with some chopped coriander 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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