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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
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