Spicy butternut squash and coconut soup – low GL
Ingredients:
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:
1. Heat the coconut oil in a large saucepan and cook the shallot until softened
2. Add spices cook for 5 mins.
3. Add butternut squash, 5 mins.
4. Add remaining ingredients and simmer for 20-30 mins until tender
5. Remove chilli and blend until smooth
6. Season to taste
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