Thai Style Butternut Squash Soup

Recipe by Lisa Connelly
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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