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Spicy butternut squash and coconut soup

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1 tbsp coconut oil

6 shallots onion peeled and finely chopped

1 medium butternut squash peeled, deseeded and chopped (or other pumpkin)

2 cm piece of ginger grated

½ tsp cumin and Garam Masala

½ tsp coriander and turmeric

½ tsp paprika

4 cardamom seeds

pinch fennel seeds and 1 whole chilli

1 Ltr water

50g creamed coconut

Black pepper and sea salt

 

Method

 Heat the coconut oil in a large saucepan and cook the shallot until softened

  1. Add spices cook for 5 mins.
  2. Add butternut squash, 5 mins.
  3. Add remaining ingredients and simmer for 20-30 mins until tender
  4. Remove chilli and blend until smooth
  5. Season to taste

 

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