Butternut Squash, Chilli and Coconut Soup – Serves 4
Shopping List
1 Tablespoon of Olive Oil
2 Onions – Diced
1 Red Pepper – Cut into Bite Sized Pieces
1 Red Chilli – Finely Chopped
1 Butternut Squash – Peeled and Cubed
1 Litre of Vegetable Stock
1/2 a Tin (200 Millilitres) of Coconut Milk
Method
Heat the Olive oil in a large saucepan.
Fry the onion on a medium heat, stirring frequently for about 5 minutes.
Add the red pepper and stir.
Stir in the red chilli, followed by the butternut squash, vegetable stock and coconut milk.
Bring the mixture to a gentle simmer, and continue to cook for about 35 minutes until the vegetables are tender.
Let the soup cool for a few minutes and then blend.
Serve with homemade flatbreads.
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