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