Bonfire Soup


Autumn is my favourite season. I love the newfound chill in the air, the smokey bonfire scent of the outdoors and the crunch of fallen leaves underfoot. The promise of Christmas twinkles around the corner and any excuse to dig out the slippers and cardigan and hunker down on the sofa with a hot chocolate gets my vote! Autumn also means comfort food galore and I adore the way the many shades of orange produced by seasonal veg reflects the turning of the leaves on the trees.

This bonfire soup is supremely comforting yet remains healthy, and just shouts ‘autumn’ in both colour and flavour. It is also extremely quick and easy to make.

Last time I made it I used a mix of butternut squash and sweet potato (I cheated and bought bags of ready peeled and chopped veg to save on time!) but you could also swop in carrots, pumpkin or any other squash.


Serves 4


700g butternut squash and sweet potato

1 red onion

1 ltr chicken or vegetable stock

25g creamed coconut

1-2 tablespoons thai curry paste, depending how spicy you like it

Yogurt or coconut milk and fresh coriander to serve.




Peel and roughly chop the vegetables. Put into a pan with the stock, bring to the boil and simmer for half an hour until the vegetables are soft.

Transfer to a blender, and add the creamed coconut and thai curry paste (1 tbsp to start, then add more later in you need it)

Whizz to a smooth consistency, then serve with a little yogurt or coconut milk stirred through and a sprig or two of coriander.





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