Spicy Squash Soup

Ingredients

  • 1 butternut squash
  • 2 tsp coconut oil, melted
  • 1 large onion, chopped
  • 4 whole cloves of garlic
  • 1 can (400ml) light coconut milk
  • 4 cups (1 litre) vegetable stock
  • 1 tsp chilli flakes
  • pinch of cayenne
  • salt + pepper

Nutritional Info

  • Per serving
  • Calories 170
  • Protein 3g
  • Carbohydrates 24g
  • Sugar 5g
  • Fibre 1g
  • Fat  8g

Method

  • Peel and chop the the squash into large chunks and place in an oven dish with the whole garlic cloves. Drizzle with the melted coconut oil and salt and pepper and roast in the oven at 200/180 for 30 minutes until soft and golden
  • While the squash cooks heat the coconut oil in a pan and fry the onion on a medium heat until soft and translucent
  • Add the roasted squash and garlic to the pan and continue to cook for another minute
  • Add the stock and coconut milk to the pan along with the chilli flakes (add a pinch of cayenne if you like it hot) and simmer for 20 minutes
  • Add the soup to a blender and blitz until smooth
  • Add salt and pepper to taste
  • Serve with a swirl of coconut creme and a sprinkle of chilli flakes + try adding a tsp of flaxseed on top for extra fibre
  • Serves 3