Butternut squash and coconut soup

Butternut squash and coconut soup
A creamy soup with a kick of chilli and ginger to warm up a winter's day.  
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  1. 1 butternut squash
  2. 1 tin light coconut milk
  3. 1 onion
  4. 500ml miso bouillon
  5. Thumb fresh ginger
  6. 2 cloves of garlic
  7. 2 hot dried red chillies (or to taste)
  8. Olive oil
  9. Seasoning
  1. Chop the onion and finely chop the garlic, chillies and ginger. Gently fry in a large pan in a glug of olive oil.
  2. Meanwhile, peel the butternut squash and dice. Add to the pan and continue to cook for 5 minutes.
  3. Add the coconut milk and stock. Bring to the boil and simmer for around 20 minutes until the squash is cooked through.
  4. Remove from the heat and blend until smooth and season to taste.
The Dairy Free Vegetarian http://www.dairyfreevegetarian.co.uk/

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