Thai Butternut Soup Recipe

Delicious served with home-made garlic bread

Ingredients

• 1 medium (about 1.2kg) Butternut squash
• 1 onion
• 2 tbsp coconut or other oil
• 2 garlic cloves - crushed
• Thumbnail size of ginger
• 1 or 2 fresh or dried chillies
• 2 cups chicken or vegetable stock
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground fennel
• 400ml can of organic coconut cream
• Salt and pepper
• 1/4 cup fresh coriander

Instructions

• Cut butternut into even sized pieces and onion in half – roast in oil until golden on 200C.
• Heat coconut oil or oil in a pot and add chopped garlic, ginger and chillies – gently fry.
• Add the chicken or vegetable stock.
• Add ground cumin, coriander and fennel and extra cayenne chilli to your liking.
• Add roasted butternut and onion to the pot with a can of organic coconut cream and heat gently and then blitz with a hand stick blender.
• Add salt and pepper to taste.
• Garnish with fresh coriander and a swirl of fresh cream.