Butternut Squash, Chilli and Coconut Soup
Warm your bones with this slightly spicy, coconutty squash soup. 1 whole butternut squash (peeled, diced and seeds removed)1 red chilli ((or 1tsp dried chilli flakes))1 white onion (diced)4 cloves garlic (minced)500 ml vegetable stock200 ml chicken stock1 tin coconut milk ((400ml tin))1 thumb sized piece fresh root ginger1 tsp ground cumin2 tbsp olive oilSalt & Pepper to season Preheat the oven to 220 degrees C or Gas Mark 6Place the diced butternut squash on a roasting tray and coat with the olive oil. Roast for 20 minutes or until squash has started to go a tiny bit golden.Meanwhile, in a large pot - saute the onion over a low heat for 10 minutes with the remainder of the oil. Add the garlic and stir constantly for another 2 minutes. Remove the squash from the oven and add to the
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