This soup is a twist to the ordinary butternut squash soup . The chilli give ab extra kick while the coconut make it a little sweet and creamy . If you use ;low fat coconut coconut milk then it is a perfect healthy lunch or after work dinner as it can be kept in the fridge for a couple of days.
*1 butternut squash
*1 red onion
*3 garlic cloves
*1 tbsp of chopped lemongrass
*1 tin of coconut milk
*1 cube of vegetable stock
*2 tsp of coconut oil
1.In a saucepan add the coconut oil or olive oil instead .
2.Peel and roughly chop the red onion and garlic then add to the pan . Cut the chilli in half , remove the seeds and add to the pan along with the lemongrass ,cook for about 5 minutes until the onion is golden brown.
3.Peel the butternut squash, remove the seeds , cut in large chunks and add to the cooked ingredients.
4.Add the tin of coconut milk to the vegetables then fill the tin twice with water and add to the pan with the stock cube .
5.Cook for about 30 minutes , blend and season