| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Servings |
people
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Ingredients
- 2 tbsp coconut oil or olive oil
- 2 lb butternut
- 1 White onion finely chopped
- 4 Garlic cloves finely chopped
- 2 tbsp Thai red curry paste
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 200 g can of coconut milk
- 1/4 tsp red chilli flakes
- 800 mls Vegetable stock
- Sea salt and black pepper for seasoning
- Handful of coriander for garnish
Ingredients
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Instructions
- In a large pan, heat the oil and add the onion, garlic, cumin, coriander, curry paste and seasoning. Cook for 10 minutes to soften and then add the squash. Cook for a further few minutes.
- Add the vegetable stock and bring to the boil. Simmer for 15 -20 minutes.
- Then add the coconut milk and cook for a further 5 minutes. Then remove from the heat.
- Place the soup in a blender. Blend until smooth. serve garnished with coriander.
