What can be healthier or tastier than a bowl of soup packed with vegetables and spice? This Butternut Squash, Ginger and Coconut Soup is positively brimming with positivity. Have it for lunch then you can eat what you what at dinner time. That’s the way it works in our family, anyway. It couldn’t be simpler to make. Just boil up the veg, whiz in a food processor and Bob’s your dad’s brother!
Serves 4
Knob of butter
1 butternut squashed, peeled, de-seeded and chopped into chunks
1 floury potato, peeled and chopped into chunks
Half onion, peeled and sliced
Golfball-sized piece of ginger, peeled and sliced
1 red chilli, de-seeded and chopped
1 can coconut milk
500ml vegetable stock
1 tsp black pepper
1. In a large saucepan, melt the butter and add the squash, potato, onion, ginger and chilli. Cook for a few mins to sweat the vegetables down. Add the coconut milk and stock and bring to the boil.
2. Cook for 20-25 mins, until the squash and potato start to break down.
3. Allow to cool, then transfer to a food processor and liquidise. Return to the pan and season with pepper.
4. Serve with a little chopped chilli on top.
