Spicy butternut squash soup

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.

Spicy butternut squash soupIngredients :

Serves 4:

*1 butternut squash

*1 red onion

*3 garlic cloves

*1 chilli

*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

Bon appetit

 

 

Advertisements

4 thoughts on “Spicy butternut squash soup

  1. Pingback: Spicy butternut squash soup | Caring Doula

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s