Coconut Squash Soup with Chilli Oil and Chopped Peanuts

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    29mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    302
based on 19 ratings

This Thai style soup is sweet, spicy and vibrant. The extra garnish is optional but highly recommended.

recipe updated Apr 29, 2021

Ingredients

  • Ginger icon
    Ginger
    10 g (about 1 ¾ tablespoons)
  • Fresh chili icon
    Fresh chili
    1 (about 20 g)
  • Butternut squash icon
    Butternut squash
    600 g (about 1)
  • Onion icon
    Onion
    150 g (about 1)
  • Coconut oil icon
    Coconut oil
    1 tablespoon (about 15 ml)
  • Peanut oil icon
    Peanut oil
    1 tablespoon (about 15 ml)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Ground cumin icon
    Ground cumin
    1 teaspoon (about 2 g)
  • Ground coriander icon
    Ground coriander
    2 teaspoons (about 3 g)
  • Cayenne pepper icon
    Cayenne pepper
    ¼ teaspoon
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Vegetable stock icon
    Vegetable stock
    550 g (about 2 ¼ cups)
  • Coconut cream icon
    Coconut cream
    100 g (about ¼ cup)
  • Coconut cream icon
    Coconut cream
    1 ⅜ tablespoons (about 26 g)
  • Chili oil icon
    Chili oil
    as needed
  • Peanuts icon
    Peanuts
    1 ⅜ tablespoons (about 12 g)
  • Cilantro icon
    Cilantro
    ¼ cup (about 7 g)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit max blade to kCook bowl
  4. Add coconut oil and peanut oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 120°C, speed 3
  8. Then add ginger and fresh chili to the kCook bowl
  9. Turn direct prep attachment to position 1
  10. Slice butternut squash and onion into the kCook bowl with direct prep attachment
  11. Turn direct prep attachment to position 2
  12. Add garlic clove, ground cumin, ground coriander, cayenne pepper and salt & pepper to the kCook bowl
  13. Cook with filler cap removed - 2 min, 120°C, speed 3
  14. Then add vegetable stock and coconut cream to the kCook bowl
  15. Cook with filler cap fitted - 20 min, 98°C, speed 3
  16. Blend with filler cap fitted - 2 min, speed 12
  17. Serve
  18. Garnish with coconut cream
  19. Drizzle with chili oil
  20. Sprinkle with peanuts
  21. Garnish with cilantro
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