Wealden Times | WT261 | February 2024 | Education Supplement inside

Spicy roast squash soup
with coconut milk
This is the perfect hearty warming
soup recipe for a chilly day. The
only effort involved is chopping
the squash (and even that you can
buy ready sliced). A lovely vegan
option if you use veggie stock and
coconut yoghurt to garnish.
• 2 tbsp olive oil
• 1 squash, peeled and chopped into
chunks (or 2 bags of ready chopped)
• 1 red onion, cut into wedges
• 2 cloves of garlic – whole, in its skin
• 1tsp each of fennel seeds,
chilli flakes (less if you like it
milder) and coriander seeds
• 1 tin of coconut milk (I used light)
• 2 generous tsps of ginger (use fresh,
or I use jarred minced ginger)
• cream/coconut cream, toasted
almonds, roasted tomatoes,
chilli flakes and micro greens
to serve (optional)
1. Pre heat the oven to 180°C. Pour
the olive oil in a large roasting pan.
2. Add the squash, onion, seeds
and chilli. Season well and give it
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