Butternut Squash And Coconut Soup
Watch Clodagh make this here
Serves 6
INGREDIENTS:
2 tbsps of olive oil
35oz/1kg butternut squash, skinned, deseeded and cut into 2 inch pieces
1 tsp ground cumin
1 tsp garam masala
2 garlic cloves, crushed/minced
7 oz/200g onions, chopped
24 floz/700ml hot vegetable stock/broth
10 floz/300ml coconut milk
sea salt and freshly ground black pepper
METHOD
1. Place a heavy-bottomed saucepan over a medium heat and add the olive oil. Stir in the squash and cook for 10 minutes. Add the spices, garlic and onions and season with salt and pepper.
2. Cover, reduce the heat to low and leave to simmer, stirring occasionally, for about 5 minutes.
3. Stir in the stock/broth and coconut milk and bring the soup to the boil. When the squash is tender the soup is ready to be blended using a food-processor or hand blender.
