Squash, Chilli, and Coconut Soup

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Squash, Chilli, and Coconut Soup

Squash, Chilli, and Coconut Soup

Ingredients
Method

Ingredients

Method

1 butternut squash, peeled, cleaned, and cubed
1 onion, chopped
2.5cm piece of ginger, chopped
2 chopped garlic cloves
½ hot chilli, chopped
4 sprigs of thyme
400ml coconut milk
Salt and pepper

Add the squash cubes to a large pan with the ginger, garlic, chilli, and onion. Strip the leaves from the thyme, add them to the pan, and pour in 400ml of water. Bring to the boil and simmer until the squash is very tender.
Add the coconut milk, season well, and then simmer for a further 5 minutes. Blend with a hand blender, garnish with coriander, and serve.

30 mins

4 serving

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