Butternut squash soup
This is one of our favourite soups and it's so easy to make and tastes deliciously rich and comforting. Coconut milk is great for the immune system as it contains anti-fungal, anti-bacterial and anti-viral activity. The combination of ingredients are specifically chosen to give the immune system a boost so this soup is particularly useful in the colder months.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 30 minutes |
|
|
|
This is one of our favourite soups and it's so easy to make and tastes deliciously rich and comforting. Coconut milk is great for the immune system as it contains anti-fungal, anti-bacterial and anti-viral activity. The combination of ingredients are specifically chosen to give the immune system a boost so this soup is particularly useful in the colder months.
|
Ingredients
- 2 onions
- 2 tbsp coconut oil or olive oil
- 4 cloves garlic
- 1 inch ginger
- 1 large butternut squash
- 2 carrots
- 3 sticks celery
- 1 tbsp thai green curry paste
- 1 pint chicken stock
- 1 tin coconut milk
Servings:
Instructions
- Peel and roughly chop all the vegetables. Heat the coconut oil in a large pan. Add the onions, carrots and celery, saute until the onions are softened.
- Add the green curry paste and coat the vegetables before adding the squash, ginger and garlic. Saute for 3 minutes.
- Pour in the chicken stock, stir well and cover the pan. Leave to simmer for around 20 minutes
- Add in the coconut milk, heat until almost boiling and blend until smooth and creamy.
Share this Recipe
Submit a Comment
