Squash & Coconut Soup
This Butternut Squash Soup is a must try. This veg teamed with coconut milk makes for a soup combo made in heaven!
Serves 6
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Ingredients
- 3 cloves of Garlic
- 1 Onion
- 2 Carrots
- 1 Medium Butternut Squash (800g – 1 kg)
- 1 X 400ml tin of Coconut Milk
- 2 Litres of Vegetable Stock
- 2 tsp of Salt
- 1 tsp of Pepper
- Chilli Flakes
- Roasted Pumpkin Seeds
Instructions
- 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
