Butternut Coconut & Coriander Soup
40 Minutes
4 Servings
Introduction
Squash soups don’t just taste great, they’re actually pretty good for you, too. Squash are naturally rich in fibre, vitamin A, magnesium, vitamin C, and potassium, and when prepared into a soup these nutrients are not lost.
How to make
1. Hat the oil in a large saucepan over a low to medium heat. Saute the onion for 5-7 minutes, until tender. Add the butternut squash and garlic and stir for a further minute or two.
2. Add the vegetable stock and ground coriander and bring to a boil. Simmer for 20-30 minutes, until the squash is cooked. Stir in the grated creamed coconut and leave to stand for a minute so that it can melt into the soup. Blend until smooth.
3. Stir in the lime juice and salt and pepper to taste, and serve with crusty bread.
Ingredients
1 tablespoon of coconut oil
1 large onion chopped
1.5kg butternut squash, peeled and cut into 5cm cubes
1-2 cloves of garlic, minced
1.5 litres low salt vegetable stock
1 teaspoon ground coriander
80g creamed coconut, grated
Juice of 12 lime
Sea salt and ground black pepper to taste
Crusty bread to serve