Chilli, Coconut and Butternut Soup
Ingredients
1 onion diced
1 butternut squash, peeled and chopped into cubes
½ teaspoon chilli flakes or to taste
2 cloves garlic chopped fine
1 tsp ginger grated
400 ml coconut milk
15 ml lemon juice
Salt and Pepper to taste
2 tablespoons coriander (cilantro) leaves chopped,
Method
#1 In a large pan, fry off the onions on a medium heat with the lid on until softened, stir occasionally. Just for extra flavour I use coconut oil, but regular olive oil works as well.
#2 Add the butternut , garlic, chilli and ginger and fry on a low heat for 2 minutes.
#3 Add the coconut milk, bring to the boil then simmer for 20-25 minutes until the butternut squash is soft.
#4 Turn the heat off and add the lemon juice and coriander. Season with salt and pepper to taste, and blitz with a blender until smooth.
#5 Serve with freshly baked bread.
