Creamy Coconut & Butternut Squash Soup

Name: Creamy Coconut & Butternut Squash Soup
Cuisine: British
Ingredients: 1 butternut squash; 1 tbsp coconut oil; 400 g tinned coconut milk; 500 mls chicken/vegetable stock (or water if budget is super tight); Salt & pepper (to taste)

Sonia @sonia

Bristol, UK

Soup was a classic student lunch for me, but I wish I'd made more from scratch rather than buying cheap tins. You can make brilliant soups with literally a few ingredients. This soup works out at just under £1 a portion (the coconut milk bumps the price up BUT its totally worth it). Compared to the cost of a tin of soup I don't think that's too bad, plus its full of beta carotene and other valuable nutrients. #lunchideas

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Ingredients

1butternut squash
1 tbspcoconut oil
400 gtinned coconut milk
500 mlschicken/vegetable stock (or water if budget is super tight)
Salt & pepper (to taste)

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Steps

1

Peel the butternut squash, remove the seeds and cut into 1 inch chunks.
2

Cook the squash chunks over a medium heat in a saucepan with your oil, until it' starts to take on some colour. Then add your stock. Bring the stock to the boil and then turn the heat down low and simmer, with the pan lid on, for 40 minutes.
3

When the squash is really soft and tender, remove it from the heat and add the coconut milk. Blend until very smooth, season to taste and serve.

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Cooksnaps

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Sonia @sonia

on October 21, 2019 10:47

Bristol, UK

I'm a busy, working mum of two young children and I love to cook! I particularly love cooking with fresh, natural produce. My recipes are usually simple and healthy; using minimal ingredients and minimal time!You can also follow me on Instagram here - https://www.instagram.com/sonianicholas_cookpaduk/