This soup recipe is easy and delicious and comes from The Ketogenic Kitchen by Domini Kemp and Patricia Daly. The zingy flavours here will be a fresh change from all the Christmas food! It can also be adapted with other flavours of your choice if you are short of some of the ingredients.


“Butternut squash soup with coconut, lime and miso

1 large or 2 small butternut squash (1.3kg)
2 tbsp olive oil (26g)
2 garlic cloves, crushed (6g)
1 good knob of ginger, peeled and diced (10g)
1 small tsp chilli flakes (2g)
1tsp ground turmeric (2g)
1 good tbsp miso paste (35g)
1 x 400ml tin of coconut milk (400g)
Juice and zest of 2 limes (40g + 2g)
Approx 500ml water (500g)
Salt and pepper (3g)
Big bunch of coriander, roughly chopped (20g)

Serves 4-6

Peel the butternut squash, then cut the top cylindrical shape off and chop it. Cut the bottom wider bit in half lengthways, scoop out and discard the seeds and hairy bits, and roughly chop the flesh.

Heat the olive oil in a large saucepan and sweat the squash along with the onion, garlic, ginger, chilli and turmeric for at least 10 minutes. You can keep a lid on, give it regular stirs and just let everything soften and meld together, flavour wise. Add the miso and mix it around, then add the coconut milk, lime zest and juice. Simmer gently until the butternut squash is tender and add enough water to make sure you can blend it with one of those soupy gadgety things, or else put it in a food processor in batches and blend. Add enough water until you are happy with the consistency. Stir and taste. Adjust the seasoning and add some coriander. Serve hot or cool down and reheat as necessary, adding some extra water to loosen if it goes too thick.

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