Butternut squash and coconut soup

Butternut squash and coconut soupOk, 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
Serves 4

INGREDIENTS:

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

METHOD:

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.

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