AuthorNatalie PryhodaFlavourful, soul-warming and subtly spiced - this coconut-infused soup is ideal for evenings when you want something simple and healthy.
[cooked-sharing]
Peel the butternut squash and cut it into small cubes.
Heat a large pot over medium heat and once hot, add oil and diced onion. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with a pinch each salt, pepper, and curry powder. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add the stock cube and water, cover and cook for a further 15 minutes until butternut squash is soft. Meanwhile toast some sunflower seeds.
Once the butternut squash is cooked, use a hand blender, or transfer soup to a blender and purée on until creamy and smooth. Return soup back to pot, add coconut milk, adjust seasonings, and bring to the boil.
Sprinkle with some toasted seeds and enjoy!
Ingredients
Directions
Peel the butternut squash and cut it into small cubes.
Heat a large pot over medium heat and once hot, add oil and diced onion. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with a pinch each salt, pepper, and curry powder. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add the stock cube and water, cover and cook for a further 15 minutes until butternut squash is soft. Meanwhile toast some sunflower seeds.
Once the butternut squash is cooked, use a hand blender, or transfer soup to a blender and purée on until creamy and smooth. Return soup back to pot, add coconut milk, adjust seasonings, and bring to the boil.
Sprinkle with some toasted seeds and enjoy!
