BUTTERNUT SQUASH AND COCONUT SOUP
Creamy and velvety, this is a real autumnal soup. The coconut cream goes really well with the earthy squash and spices. Serve with lots of crusty bread.
Provided by tummy_mummy
Categories Pumpkin
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
- Add the squash and the stock, bring to the boil and simmer until squash is soft.
- Add the spices and coconut, stirring until the coconut melts.
- Blend until smooth and creamy.
- Return to the pan and heat through. Before serving garnish with coriander.
Nutrition Facts : Calories 301.2, Fat 18.8, SaturatedFat 13.6, Sodium 21.6, Carbohydrate 36, Fiber 5.6, Sugar 5, Protein 4.3
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