You might not think you NEED a soup maker, but I am here to tell you that you really do! The Morphy Richards soup maker will soon become a favourite gadget. You can make healthy chunky or smooth soups in about 20 minutes, you can control your portion size and it is super-easy to clean.

 This spiced butternut squash and coconut soup is delicious and makes an excellent lunch or first course. Serve topped with crisp slivers of squash or garlicky croutons.


What you'll need...

  • 1 1/2 tbsp olive oil, plus more to serve
  • 1 tsp garlic paste or 1 garlic clove, minced
  • 1 onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1 medium potato, cubed
  • 500g butternut squash, cubed
  • 500ml hot vegetable stock
  • 200ml light coconut milk, plus a extra to garnish
  • salt and pepper to season
  • chilli flakes to garnish
  • chopped coriander to garnish


  • 1

    Peel your butternut squash and then peel a few long strips. Heat 1/2 tsp of olive oil in a frying pan and fry them until crisp.

    Drain on kitchen paper and season with a little salt and pepper.

  • 2

    Add the remaining oil to the soup maker , fit the lid, select the Sauté function and press the Start/Stop button.

    After a minute add the onion and garlic and stir with a wooden spoon. Sauté for 2 minutes, stirring.

  • 3

    Add the spices and salt and cook for a further 2 minutes.

  • 4

    Add the potato and butternut squash. Stir to coat in the oil and add the stock and coconut milk.

  • 5

    Select the Smooth Function and press the Stop/Start button. The soup maker will proceed to cook and blend your soup.

    Once ready taste and adjust the seasoning, if needed.

  • 6

    Divide the soup between four bowls. Add a small swirl of coconut milk, a pinch of chilli flakes, a little chopped coriander and drizzle of olive oil. Top with the butternut squash strips and serve.

Recommended by 4

By Lucy Parissi on 18.09.17

Guest Contributor

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