Chili and Coconut Butternut Soup
Ingredients
- 1 tbsp vegetable or coconut oil
- 2 sticks celery
- 750g butternut squash
- 3 cloves garlic
- 1/2 red chili
- 1 bell pepper (yellow, orange, or red)
- 400g coconut milk
- 400ml vegetable stock
- Salt and pepper to taste
Preparation
Fry the celery, chili, bell pepper, and garlic in the oil for five minutes. Then add the butternut squash, stock, and coconut milk and bring up to a simmer.
Cover and simmer for 20 minutes.
Remove from heat and use a stick blender to blend until silky smooth.
Season with salt and pepper to taste.