“A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a heavy based pan and cook the onion until soft.
  2. Add the stock, butternut squash and curry powder to taste- as spicy as you like!
  3. Bring to the boil and then cover and simmer until the squash is tender.
  4. Once the squash is cooked, stir in the coconut milk.
  5. Pour into a food process/liquidiser and blend until smooth.
  6. Return to the pan and warm through.
  7. Season to taste and serve.

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