Brian’s coquina squash soup.

When we found a coquina squash in the supermarket we immediately knew its destiny – soup! It looks sort of like a stripey cousin to the butternut (feel free to sub this if you can’t find coquina). It’s super duper sweet tasting, the candy of the squash world if you will.


  • 1 coquina (or similar) squash cut into medium sized chunks
  • 4 small shallots, diced
  • 2 carrots, peeled and diced
  • 2 cups/500ml vegetable stock
  • 1 can of coconut milk
  • salt
  • pepper
  • bay leaf

  1. Preheat the oven to 390f/200c
  2. Peel and chop the squash into medium sized chunks. Put into a roasting pan or tray, drizzle with olive oil and toss to coat.
  3. Season with salt and pepper.
  4. Roast in the oven for 40 minutes, turning once after 20 minutes.
  5. Meanwhile, prepare the shallots and carrots.
  6. In a large pot, sautee the carrots in olive oil with a bay leaf dropped in. Season with salt and pepper.
  7. After the carrots become soft add the shallots. Cooking long enough to soften them.
  8. Remove and discard the bay leaf.
  9. Tip the cooked carrots and shallot mixture into a blender or food processor and add the vegetable stock.
  10. Process until smooth and then add half the roasted squash, so you don’t overwork your blender.
  11. Process and then add the second half of the squash with the can of coconut milk.
  12. Return the soup to the pan and warm it through, season to taste.

Sarah and Brian xxx

Please follow and like us:

Leave a Reply