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Coconut chilli butternut and lentil soup

Ingredients

  • 3 cloves of Garlic

  • 1 Onion

  • 2 Medium Butternut Squash (800g – 1 kg)

  • 400ml tin of Coconut Milk

  • 2 Litres of Vegetable Stock/chicken stock

  • 2 Tsp of Salt

  • 1 Tsp of Pepper

  • Turmeric 1 stick chopped

  • parsley

  • Chilli Flakes

  • one tin of lentils drained and precooked

Instructions

  • Roast butternut in skin for 40 minutes at 180 deg.

  • Prep garlic and onion and slice finely

  • Add 2 tbsp of oil to pan, add garlic and onion and fry until soft

  • Scoop out roasted butternut into pan

  • Add salt

  • Add a couple of fresh parsley

  • Next add coconut milk and 2 litres of vegetable stock, bring to the boil and simmer until squash is soft

  • Season with 1/2 tsp of black pepper

  • Blitz in a food processor and top with toasted pumpkin seeds and chill flakes

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