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!
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
Ingredients
Directions
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
