Chilli Coconut Butternut Squash Soup
Ingredients
- 1 tbsp olive oil
- 3 sticks celery diced
- 1 carrot diced
- 900g butternut rough chopped
- 3 cloves garlic chopped
- 1-2 red chillies chopped
- 1 bell pepper chopped (orange or red) optional
- 400g coconut milk
- 600ml veg stock
- Salt and pepper to taste
Preparation
Fry the celery, red chilli, bell pepper, and carrot in olive oil on medium-high heat for five minutes. Then add the garlic and butternut squash and sauté for five more minutes before stirring in the coconut milk and stock and bringing it to a simmer.
Cover and simmer for 30 minutes. Remove from heat and blend until smooth using a stick blender. Return to the heat, bring back to a simmer for five minutes, and season with salt and pepper to taste before serving.
Notes
This recipe makes approximately 6 servings and is vegan-friendly, suitable for dietary balance and Veganuary.
