Butternut Coconut and Chilli Soup

Butternut Coconut and Chilli Soup

Butternut, Coconut and Chilli Soup
 
Prep time
Cook time
Total time
 
A lovely warming butternut squash, coconut and chilli soup
Author:
Ingredients
  • 1 x Butternut Squash (or frozen butternut squash pieces)
  • 1 tsp Dried crushed Chilli (or less!)
  • 1 x Red Onion (thinly sliced)
  • 600ml Vegetable Stock
  • 200ml Coconut Milk
  • Salt & Pepper
Instructions
  1. Preheat oven to 180C/fan 160C/Gas 4 and line a baking tray with greaseproof paper
  2. Peel and deseed the butternut squash and cut into 2.5cm pieces, spread onto the baking tray and roast for 15 minutes
  3. Remove the tray from the oven and scatter the chilli and the red onion over the squash and roast for a further 10 minutes
  4. Remove from the oven and allow to cool for a few minutes
  5. Pour the stock into a medium saucepan, bring to the boil, turn the heat down and add the coconut milk and warm for 2 minutes
  6. Place all the ingredients, butternut squash, onion, chilli, stock etc., into a blend and blitz until smooth
  7. Serve hot in bowls