Halloween Special – Butternut Squash & Lemongrass Soup

One of the best things about doing my cookery course (aside from the cooking) was  meeting lots more foodie friends. One of these friends is Mary Margaret who like myself is a mother of two boys with a hearty penchant for food! ;O)

Last October Mary Margaret shared this recipe with me and when I was making it today I realised that I also made this soup last Halloween. It’s delicious and perfect for this time of year. I garnish this soup with spicy pumpkin seeds which gives the soup an extra hit of spicy nutty flavour. I’ve included the recipe for these too.


  • 2 large shallots
  • 2 tablespoons oil
  • 2 crushed clove of garlic
  • 1 red chilli, finely chopped and deseeded
  • 2 stalks of lemongrass, bruised
  • 1 teaspoon of grated fresh ginger
  • 1 large butternut squash
  • 1 litre of vegetable/chicken stock
  • 1 x 14 oz can of coconut milk
  • 1 bunch of fresh coriander, chopped
  • salt and freshly ground black pepper, to taste


Sweat the shallots in the oil until beginning to soften. Add the garlic, chilli, lemongrass and ginger and cook for about a minute.Add the sliced butternut squash and cook stirring well for five minutes.

Add the stock, season with salt and pepper. Bring up to the boil and simmer for about 20 mnutes. Remove the lemongrass.

Add three quarters of the coconut milk. Whizz in a food processor (you may have to do this in batches) – and return to the rinsed out saucepan.

Reheat, check the seasoning. Add the chopped coriander leaves and marble in the remaining coconut milk.

Serve in preheated bowls and garnish with spiced pumpkin seeds. I love this soup with hot buttered crusty rolls.

Spiced Pumpkin  Seeds:

These are great to have stored away in the fridge. They are great with soups and tossed into salads or my husbands favourite, just scoff the lot when I’m not looking!!!!!!! 😦

They are so simple to make and keep for a long time in the fridge in an airtight container


  • 100g/4oz pumpkin seeds
  • 1tbsp olive oil
  • 1tsp cumin powder
  • 1/2 tsp caynne pepper (adjust to taste, this might be a bit much for some people)
  • 1 tsp sea salt ( again adjust to taste, this might be a bit much for some people)
Heat the oil in a large frying pan and add the pumpkin seeds. Cook on a moderate heat for about 2 to 3 minutes, stir occasionally. When the seeds start to pop add the cumin powder and cayenne pepper stirring for about 30 seconds to a minute. Transfer to a wide bowl or plate and sprinkle with the sea salt. Allow to cool, once cooled mix the salt through and taste, yum!!  Have a Happy Halloween!
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2 Responses to Halloween Special – Butternut Squash & Lemongrass Soup

  1. This soup looks and sounds so good…I love the Asian flavors, and the topping of the spiced pumpkin seeds. I’ll bet those pumpkin seeds make a great nosh with cocktails, too!

  2. Rhoda Kirwan says:

    The pumpkin seeds are really good. The trick is to do a bit batch!! ;O)

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