Butternut Squash + Ginger Soup

Recipe:

BUTTERNUT SQUASH + GINGER SOUP
Serves 4

INGREDIENTS

- 1 leek
- 2 small onions
- 4 cloves garlic
- 2 tsp flaxseed oil
- 1 butternut squash
- 4 large carrots
- 1 tin of coconut milk
- 1 birds eye chilli
- 2 tsp turmeric
- 2 knobs of ginger
- 1 veg stock cube

 To serve:

- 2tbsp dairy free yoghurt
- A handful of coriander
- A drizzle of sesame oil

METHOD

1. Cut up the onion, leek and garlic. Sautee in flaxseed oil until soft (but not brown), then add the stock cube + 1 litre water and stir.

2. Peel the squash and cut it into chunks. Cut the carrots and ginger into rough chunks.

3. Add the squash, carrots, ginger, coconut milk, whole chilli, turmeric and 2tsp salt to the saucepan. Simmer on a medium heat for 30 minutes until all the veg is soft.

4. Leave to cool slightly then transfer to blender/food processor (or use a hand blender). Blend until silky smooth. Tip: remove the chilli before blending if you don’t like too much spice.

5. Serve with coyo + coriander and a drizzle of sesame or chilli oil

Storage: these will keep in the fridge for 4-5 days, or freeze into individual portions.