Coconut & butternut squash soup
This soup is totally delicious as a lunch time staple or starter to an evening meal.
Ingredients
- 2 cup Butternut squash
- 1 can Coconut milk
- 1 pinch Himalayan salt
- few leaves Parsley chopped
- 1 tbsp Rapeseed oil
- 240 ml Vegetable stock
- 1 White onion
Instructions
- Slice the butternut squash in half, then wrap in foil and roast until soft (around 30 minutes).
- While the butternut squash is cooking. Add the oil to a pan on the hob and heat, before gently frying the onion until softened.
- Pour in the coconut milk, then add the squash and vegetable stock and simmer for 20 minutes.
- Allow to cool slightly, then blend your soup smooth in a blender before returning to the pan.
- Serve with sprinkled parsley.
- For a variation, try adding a sprinkling of chilli flakes to spice things up and chick peas or beans for more protein.
Nutrition
Nutrition Facts
Coconut & butternut squash soup
Amount per Serving
Calories
248
% Daily Value*
Fat
20
g
31
%
Sodium
0.044
mg
0
%
Carbohydrates
12
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
