Thursday, 20 December 2012

Butternut squash, Chilli & Coconut soup

One of my favorite winter warmer recipes.
 It is super quick and simple to make but sounds really impressive. 

Ingredients :

2 Butternut squash
2 onions
1 or 2 red Chillies depending on personal taste
1 tin of light coconut milk 
1.5l of vegetable stock
2 garlic gloves


1) Chop and de-seed the butternut squash  (don't bother peeling) and place on a baking tray. Chop the garlic, chillies and onions and also place on the tray. Drizzle with a little olive oil and place in an oven at 200c until the butternut squash is soft.

2) While the veg is in the oven make up the vegetable stock.

3) Add the vegetable stock and roasted vegetables to a pot and leave to simmer for half an hour. Then blend to  your preferred texture. I like mine super smooth.

4) Allow to cool a little and then add the coconut milk.

5) Enjoy !!

The Chillies and Coconut milk can be increased or decreased depending on your personal preference and taste. I like mines super spicy so i usually use 2 Chillies and only half a tin of Coconut milk, but beware if you make a big batch to last a few days it will get hotter as the Chillies infuse. Just add more Coconut milk or Creme fraiche to cool it down a little :)

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