Butternut Squash & Coconut SoupIngredients1 butternut squash cut into small chunks1/2 can coconut milk2 pints of vegetable stock1 onion finely chopped1 clove garlic, crushed1 tbsp vegetable oilMethodLightly fry the onion in the oil on a low heat for around 4/5 mins or until it has softened.Add the garlic and butternut squash and cook for a further 5 minutes.Add the stock, bring to the boil then turn down to a simmer and cover. Leave to cook down for 30 minutes.After 30 minutes add the coconut milk remove from the heat and leave to cool slightly.Once slightly cool blend to a smooth consistencyTo serve, top with chilli flakes and a drizzle of extra virgin olive oil.
Butternut Squash & Coconut Soup – Breakfast by the sea – Brighton food & photography blog
