Coconut and Chilli Butternut Squash Soup
This spicy butternut squash soup has quickly made it into my regular soup routine - it's the perfect spicy winter warmer!
Servings: 4
Calories: 170kcal
Ingredients
- 600 g butternut squash* chopped
- 1 onion chopped
- 2 cloves garlic crushed
- 1 tsp ground cumin
- 1 red chilli chopped
- 1 tsp ground ginger
- 200 ml coconut milk**
- 800 ml vegetable stock
- Seasoning according to taste
Instructions
- Optionally sauté the onions and garlic.
- Add the remaining ingredients.
- Put the lid on the soup maker and press the smooth setting.
- At the end of the soup maker cycle check the consistency and thin it if required. Season according to taste.
Notes
*sometimes I will use frozen butternut squash which comes in 500g quantities. I will reduce the stock to around 700ml so that the soup isn't too thin. I can always thin it out at the end if it is too thick.
**when I am in the mood for a more coconutty flavour I will add a whole tin (400ml) and then reduce the stock accordingly - so to around 600ml approx.
Nutrition
Calories: 170kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 804mg | Potassium: 626mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16482IU | Vitamin C: 50mg | Calcium: 88mg | Iron: 2mg
