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Creamy Coconut & Butternut Squash Soup
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Chef :
SoniaCreamy Coconut & Butternut Squash Soup
Soup was a classic student lunch for me, but I wish I'd made more from scratch rather than buying cheap tins. You can make brilliant soups with literally a few ingredients. This soup works out at just under £1 a portion (the coconut milk bumps the price up BUT its totally worth it). Compared to the cost of a tin of soup I don't think that's too bad, plus its full of beta carotene and other valuable nutrients. #lunchideas
Cooking instructions
* Step 1
Peel the butternut squash, remove the seeds and cut into 1 inch chunks.
* Step 2
Cook the squash chunks over a medium heat in a saucepan with your oil, until it' starts to take on some colour. Then add your stock. Bring the stock to the boil and then turn the heat down low and simmer, with the pan lid on, for 40 minutes.
* Step 3
When the squash is really soft and tender, remove it from the heat and add the coconut milk. Blend until very smooth, season to taste and serve.
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10 Pieces Of Expert Nutrition Advice
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