Butternut Squash and Coconut Soup
I had some veg to use up and made this sweet soup for our Sunday lunchtime. I didn’t put any chilli in as the children aren’t keen, instead I added a sprinkling of chilli flakes at the end for some heat 🌶
Butternut Squash and Coconut Soup
I had some veg to use up and made this sweet soup for our Sunday lunchtime. I didn’t put any chilli in as the children aren’t keen, instead I added a sprinkling of chilli flakes at the end for some heat 🌶
Cooking Instructions
- 1
Gently cook the onions in a splash of olive oil in a large saucepan, for about 5 minutes.
- 2
Add the carrots and squash and cook over a medium heat for a good 15 minutes. For this soup I purposely allowed some of the squash to start to caramelise (but not burn) as it adds more flavour to the end soup.
- 3
Add 500 ml of veg or chicken stock and simmer until the veg is tender.
- 4
Allow to cool slightly then blend until smooth. Then stir in the coconut milk. Now taste the soup and add salt and pepper to taste. Sprinkle with seeds and chilli flakes to garnish before serving.
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