Butternut Squash, Chilli and Coconut Soup

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.