CategoryDifficultyBeginner

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!

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

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

Instructions
1

Prep garlic and onion and slice finely

2

Add 2 tbsp of oil to pan, add garlic and onion and fry until soft

3

Peel and prep butternut squash and carrots. Cube into bite size pieces

4

Add roughly chopped carrot and squash to the pan and season with salt

5

Add a couple of sprigs of fresh thyme

6

Next add coconut milk and 2 litres of vegetable stock, bring to the boil and simmer until squash is soft

7

Season with 1/2 tsp of black pepper

8

Blitz in a food processor and top with toasted pumpkin seeds and chill flakes

Ingredients

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

Directions

Instructions
1

Prep garlic and onion and slice finely

2

Add 2 tbsp of oil to pan, add garlic and onion and fry until soft

3

Peel and prep butternut squash and carrots. Cube into bite size pieces

4

Add roughly chopped carrot and squash to the pan and season with salt

5

Add a couple of sprigs of fresh thyme

6

Next add coconut milk and 2 litres of vegetable stock, bring to the boil and simmer until squash is soft

7

Season with 1/2 tsp of black pepper

8

Blitz in a food processor and top with toasted pumpkin seeds and chill flakes

Squash Soup

Pin It on Pinterest