This is such a good lunch recipe and its healthy too!
You Will Need - Makes around 4 portions (good for freezing!)
- 2 Onions, chopped
- 4 Cloves of garlic, chopped
- 2 Tablespoons of chopped ginger - (I use the 'Very Lazy Chopped Ginger' jars)
- Pinch of chilli flakes
- 1 Butternut squash, peeled and chopped into small cubes
- 650ml Vegetable stock
- Half a can of coconut milk
- Half a bunch of fresh coriander (optional)
Method:
- Add a glug of oil to a large casserole dish or saucepan and fry the onions, garlic, ginger and chilli until soft and beginning to colour.
- Add in your butternut squash and fry for 2 minutes, then add in your stock, put the lid on and cook on low for around 20 minutes.
- Blend the soup using a hand blender until smooth, then stir in your coconut milk and coriander (add some more stock if the soup is too thick).
- Garnish with chilli flakes and serve with baguette and butter!
Enjoy!
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