Serves:
4-6
Prep time:
15 mins
Cook time:
25 mins
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced (optional)
1 butternut squash, peeled and chopped into 1-inch cubes
500ml veg stock (or water)
400ml tin coconut milk
Salt & pepper to taste (and ¼ tsp nutmeg or cinnamon if you like!)
Whip up a creamy, comforting squash soup in only 30 minutes. See how to make it in the video or follow step-by-step instructions below.
Method:
In a large pot, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-4 mins until soft. Add minced garlic and cook for another minute until fragrant.
Add butternut squash cubes to the pot and cook, stirring frequently, for about 6-7 mins.
Pour in vegetable stock and coconut milk, bring the mixture to a boil, then reduce heat and simmer for 15 mins until the squash is tender.
Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.