Butternut, Chilli & Coconut Soup
Serves: 4
  • 1cm piece of ginger, grated
  • 1 clove garlic, crushed and pasted
  • 1 onion, finely chopped
  • 1 small butternut squash, peeled and chopped into pieces about 1 inch thick
  • 1 small mild chilli, finely chopped (check on your tongue for heat levels)
  • 250ml vegetable or chicken stock (preferably homemade)
  • ½ can coconut milk (approx 200ml)
  • Chopped coriander and a sprinkle of paprika to serve
  1. Melt a little coconut oil in a medium saucepan and cook your onion until soft. Next add in your garlic and ginger and cook for no more than a minute. Then the butternut chunks and chopped chilli. Give everything a good stir and add in the stock.
  2. Place a lid on and cook for 10-15 minutes until butternut is cooked through.
  3. Take off the heat and pulse with a hand blender until smooth. Finally add in the coconut milk.
  4. Garnish with coriander and paprika and serve.
  5. For adults this is delicious with a pinch of salt.
Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/butternut-chilli-coconut-soup/