The cold weather makes this Butternut Squash Soup a must try this week. This beautiful veg teamed with coconut milk makes for a soup combo made in heaven, we top ours with chilli flakes to give it the perfect spicy edge it needs to make it into the family cookbook!


3 cloves of Garlic
1 Onion
2 Carrots
1 Medium Butternut Squash (800g – 1 kg)
400ml tin of Coconut Milk
2 Litres of Vegetable Stock
2 Tsp of Salt
1 Tsp of Pepper
Chilli Flakes
Roasted Pumpkin Seeds 



  • Prep garlic and onion and slice finely 
  • Add 2 tbsp of oil to pan, add garlic and onion and fry until soft 
  • Peel and prep butternut squash and carrots. Cube into bite size pieces
  • Add roughly chopped carrot and squash to the pan and season with salt 
  • Add a couple of sprigs of fresh thyme 
  • Next add coconut milk and 2 litres of vegetable stock, bring to the boil and simmer until squash is soft
  • Season with 1/2 tsp of black pepper 
  • Blitz in a food processor and top with toasted pumpkin seeds and chill flakes



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