Spicy Butternut Soup

Serves: 4
  • Prep
  • Cook
  • Total
  • 1 Onion diced
  • ½ to 1 Chilli to taste Deseeded and chopped small
  • A large piece of grated ginger
  • 1 Butternut Squash Peeled, deseeded and cubed
  • 400ml Can Coconut Milk
  • ½ to 1pt Chicken Stock Depends how thick you like your soup
  • Fresh Coriander Used to sprinkle over your soup
  • Coconut Oil for frying
  1. Melt the coconut oil and fry onion, chilli and ginger over a medium heat. Be careful not to burn.
  2. Add butternut squash, reduce heat and stir.
  3. Simmer for 20 to 30 minutes until the squash has softened.
  4. Remove from the heat and blend with a hand blender. It may be quite thick at this point.
  5. Add coconut milk and blend again.
  6. Heat through on a low heat.
  7. Serve sprinkled with fresh coriander.