Coconut & butternut squash soup

This soup is totally delicious as a lunch time staple or starter to an evening meal.

Nutrition Facts

Amount Per Serving
Calories 248
% Daily Value *
Total Fat 20g31%
Sodium 0.044mg1%
Total Carbohydrate 12g4%
Sugars 3g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time10 mins
Total Time1 hr 10 mins
Yields1 Serving

Ingredients

Ingredients
 2 cups 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

Method

Method
1

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

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.

3

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

4

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

5

Serve with sprinkled parsley.

6

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