Delicious sweet plantains in a warming butternut squash soup. Perfect for a comforting night in.
I get so bored with soup sometimes. Yes, it’s warming and perfect when your boiler breaks down but it can be quite.. meh. Literally, the first five spoonfuls rock and then I start questioning if I’m going to bother finishing it. I have to always find different ways or things to eat soup with.. not to mention finding different soup recipes to actually eat. Well, here’s one of my ways.
If you don’t know by now (judging by this, this and this plantain post lol), I’m a plantain lover. Have been since I was a little child though, unfortunately, I don’t have the happiest tale to tell about one plantain incident. Long story short, I ended up puking all over the living room floor.
Sorry, to get so candid. Now I look back at it, it wasn’t the plantain’s fault. I think I was just really ill at the time. I can still remember my dad mopping me up and the look in his eyes like “What did the plantain ever do to you?” LOL
Anyway, if you know about plantains then you know this Butternut Squash Soup recipe is awesome. If you don’t know about plantains then I urge you – no, I implore you – to head over to your nearest supermarket and purchase some yellow plantains.
The pairing of the plantains with the sweet squash and then the heat from a little cayenne pepper and cumin, brings this soup recipe back to life for me. So many squash soup recipes out there, I feel it is part of my obligation to find different ways you could eat it. Keep the kitchen creativity alive!
For this recipe, you’re going to need the meatier part of your squash – you know, the half that doesn’t house the seeds. I put weight measurements in the recipe but you can use however much you feel you need. If you’re making this for more than 4 people, you might want to use the whole squash and up the amount of liquids you use. Again, it’s up to you whether you use more coconut milk or more stock. I personally prefer more stock than coconut milk or it tends to get a little too sweet and milky for my liking.
By the way, I use this Coconut Milkbecause as far as I know, it is the only milk offering in the UK with just coconut and water. No guar gum, lecithins or other unnecessary chemicals. Plus, it’s the cheapest I have found to buy in bulk. I totally recommend it.
I hope you enjoy this recipe. Do you have any other ways you eat Butternut Squash Soup? Leave me a sweet reply in the comments!
- 2 lbs /875g Cooked Butternut Squash
- 3-4 Yellow Plantains
- 1/2 cup of Coconut Milk
- 500 ml of Stock (Chicken or Vegetable)
- 1 teaspoon of Onion Powder
- 1 teaspoon of Garlic Powder
- 1/4 teaspoon of Thyme
- 1/4 teaspoon of Basil
- 1/2 teaspoon of Cayenne Pepper
- 1/4 teaspoon of Cumin
- 1/4 teaspoon of Salt
- 1/4 teaspoon of Black Pepper
- To cook squash: Preheat oven to 200C/400F. Cut off the top of squash, then cut horizontally just above the part that houses the seeds. Cut this meatier part in half and place skin side down on a baking tray. Brush with a little olive oil and cook for 50-55mins till soft or fork goes all the way through.
- Once squash is cooked and easy to handle, scoop out the flesh and transfer to a blender or food processor, add coconut milk and process till smooth.
- Place squash in a medium/large pot on medium- high heat. Add stock & seasonings and cook for 5 mins.
- Reduce heat to a simmer for 20-30 mins.
- While soup is simmering, remove the ends of your plantains and dice into sections with skin on. Place a pot of water on high heat and once boiling, add plantains. Cook for 15-20mins till skin is black and plantains are soft.
- Once plantains are done, you can either dice up the plantains further or serve them in the soup as is.
If steaming plantains, remove the skin
I used only dried seasonings for convenience, feel free to use fresh ingredients where you please.
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