Butternut Squash And Coconut Soup
Serves 4
INGREDIENTS:
2 tbsp of olive oil
1kg butternut squash, skinned, deseeded and cut into 2-inch pieces
1 tsp ground cumin
1 tsp garam masala
2 garlic cloves, crushed
200g onions, chopped
700ml hot vegetable stock
300ml coconut milk
Sea salt and freshly ground black pepper
METHOD
Place a heavy-bottomed saucepan over a medium heat and add the olive oil. Stir in the squash and cook for 10 minutes. Add the spices, garlic and onions and season with salt and pepper.
Cover, reduce the heat to low and leave to simmer, stirring occasionally, for about 5 minutes.
Stir in the hot stock and coconut milk and bring the soup to the boil. When the squash is tender the soup is ready to be blended using a food-processor or hand blender.
