O C T O B E R
It’s that time of year, where you can’t go anywhere without pumpkins being sold, Halloween treats and toys and fancy dress costumes everywhere.
So to make the most of the pumpkins and squashes in the stores right now, we thought we’d share this delicious recipe with you. We used butternut squash, but you could always use a different type.
B U T T E R N U T S Q U A S H A N D C O C O N U T S O U P
110G ONIONS, CHOPPED
2 GARLIC CLOVES, CHOPPED
3CM FRESH GINGER, PEELED AND FINELY CHOPPED
30G COCONUT OIL
750G BUTTERNUT SQUASH, PEELED AND CUBED (2CM APPROX)
400G COCONUT MILK (TINNED)
1 VEGETABLE STOCK CUBE
A PINCH OF GROUND CAYENNE
1 tsp FINE SEA SALT + EXTRA TO TASTE
1 tsp GROUND BLACK PEPER + EXTRA TO TASTE
- PLACE ONIONS, GARLIC, GINGER AND COCONUT OIL IN A LARGE PAN AND SAUTE FOR 5 MINS.
- ADD BUTTERNUT SQUASH, COCONUT MILK, WATER, STOCK CUBE, CAYENNE, SALT & PEPPER, COOK OVER A MEDIUM HEAT WITH A LID ON FOR 20 MINS, STIRRING REGULARLY, UNTIL BUTTERNUT SQUASH IS SOFT
- WHIZZ SOUP WITH A STICK BLENDER UNTIL COMPLETELY SMOOTH, ADJUST SEASONING AND SERVE IMMEDIATELY.