Ingredients checklist
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Butternut Squash Soup

Hug in a bowl

With the darker evenings coming in, be it Autumn, Fall or spooky season there is nothing better than a big bowl of soup to come home to, a proper hug in a bowl.

This soup is made from Butternut squash but will work well with a majority of squashes/pumpkins and I've substituted the squash for sweet potatoes  and it works just as well.

30 minutes
40 minutes
Wastage Tips
  1. Chop all your veg and place in a roasting tray sprinkle with oil and place in 180 oven until soft and slight brown not charred to much as this will make your soup bitter.
  2. When done add oil to a frying pan. Now add coriander seeds and warm till they spit and pop.
  3. Now grind them in a pestle and mortar
  4. Add the veggies and spices in to a large sauce pan and mingle all those flavours together
  5. Add stock
  6. Add coconut milk
  7. Blend until smooth*