Barbara squash coconut soup with butternut tempura

Barbara squash coconut soup with butternut tempura

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  • 4-6
  • Easy
  • Dairy free
  • Cabrière Chardonnay Pinot Noir 2004


  • 1 onion, chopped
  • 2 tablespoons sunflower oil
  • 2 tablespoons fresh ginger, chopped
  • 1 kg cubed peeled Barbara squash
  • 3 cups vegetable or chicken stock
  • 1 can coconut milk
  • For serving:
  • Ribbons of butternut
  • Tempura and shredded ginger

Cooking Instructions

Gently soften onion in the oil. Stir in chopped fresh ginger. Add squash and a little seasoning. Cover, leave to sweat for 5 minutes and then pour in stock and coconut milk.
Cover and simmer for about half an hour or until the squash is very tender. Blend until smooth, then check seasoning and reheat. If necessary, thin down with more stock. Garnish with ribbons of butternut tempura (see page 124) and shredded ginger.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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