Ok, so I’ll be the first to admit this soup isn’t bursting with flavour ……. until you throw in the accompaniments. They transform it into an amazing mix of flavours and textures. Combine that with the healthiness of the ingredients and the easiness of making it, it’s a definite winner in my opinion!
BUTTERNUT SQUASH AND COCONUT SOUP
1 kg butternut squash, peeled and diced
1 litre vegetable stock
400 ml coconut milk
salt and pepper to taste
large handful coriander leaf, chopped
fried sunflower seeds and croutons to garnish
Place the butternut squash, vegetable stock and coconut milk in a large pan and cook until squash is tender, about 20 minutes.
In a blender puree soup until smooth. Reheat gently and season to taste with the salt and pepper.
Serve in bowls garnished with plenty of chopped coriander, a few sizzling croutons and sunflower seeds. Serve the rest of the garnish separately.