Butternut Squash and Coconut Soup

Can add in other veg, like carrots, tomatoes, pepper, onions

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Half the squash and remove the seeds, score in a Criss cross shape between drizzling with olive oil and salt. Remove the top of the garlic and do the same. Roast this for 25-30 mins at 200c or until tender.

Step 2

2. Heat some olive oil in a large saucepan adding the onions and ginger with a pinch of salt when softened add the spices cook out for 2 mins.

Step 3

3. Add the veg stock and reduce by 1/3 then add the coconut milk.

Step 4

4. Add the cooked squash flesh and garlic to a blender pouring in the broth mix. When blending make sure the steam can escape so it doesn’t create pressure and go pop.

Step 5

5. Serve the soup topped with chopped chives, chilli oil, crispy onions and crème fraiche.