Butternut Squash & Chilli Soup
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 butternut squash
- 1 small red onion
- 1-3 sliced red chillies
- 2 cloves garlic
- 1 teaspoon smoked paprika
- 2 x 14 fl oz tins coconut milk
- pinch of sea salt
- 1 tablespoon olive oil
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Preparation
Step 1
Place the butternut squash into a pan of water over a medium heat and boil for 25 minutes until soft.
Step 2
Once the butternut squash has cooked, drain and leave to one side.
Step 3
Put the onions and garlic in a pan over a medium heat and mix with a little olive oil - cook for 5-10 minutes until soft.
Step 4
Add the paprika and chilli and cook for another 5 minutes.
Step 5
Add the butternut squash and cook for another couple of minutes.
Step 6
Add the coconut milk and a good pinch of salt. Bring to the boil before reducing the temperature and leaving to simmer for 10 minutes.
Step 7
Blitz everything together using a hand blender until smooth.
Step 8
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