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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- 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
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
Keyword butternut squash, soup
