Coconut & Butternut Squash Soup

Step 1 -

Slice the butternut squash in half, then wrap in foil and roast until soft (around 30 minutes).

Step 2 -

While the butternut squash is cooking. Add the oil to a pan on the hob and heat, before gently frying the onion until softened.

Step 3 -

Pour in the coconut milk, then add the squash and vegetable stock and simmer for 20 minutes.

Step 4 -

Allow to cool slightly, then blend your soup smooth in a blender before returning to the pan.

Step 5 -

Serve with sprinkled parsley.

Step 6 -

For a variation, try adding a sprinkling of chilli flakes to spice things up and chick peas or beans for more protein.