Butternut Squash and Coconut Soup
Ingredients
1 butternut squash
1 red onion
1 white onion
3 cloves of garlic
1 tin of coconut soup
drizzle of olive oil
lemon juice
1 red chilli
salt and pepper
cajun spice
Let's cook
Peel the skin off the butternut squash, scoop out the seeds and then cut into chunks. Dice the onions and the garlic before throwing onto a baking tray with the squash chunks. Add some salt, pepper, cajun spice and then drizzle with olive oil. Roast for 45 minutes on 180C.
Whilst the veg is roasting dice some chilli (amount depending on your heat tolerance!) and coriander. In a blender, food processor or smoothie maker, add the roasted veg, the tin of coconut milk, chilli, coriander and a squeeze of lemon juice. Blitz until smooth and creamy.Garnish with some fresh chilli, coriander, and some sweet chilli sauce!
