Butternut Squash With Coconut & Chilli Soup
Ingredients:
4 Tbsp. Donegal Rapeseed Oil with Chilli1 Onion, finely diced
2 Cloves garlic, finely sliced
1 Chilli, finely sliced
1 Generous Tbsp. of freshly grated Ginger
1 Can of creamed coconut (Thai Gold brand is fantastic)
2 Celery stalks, finely diced
1 Butternut squash, peeled and diced
750ml Vegetable Stock
Sea salt & black pepper to season
Instructions
This is a real summer soup. Perfect as a light, healthy snack; this soup is full of good fats coming from the coconut, rapeseed oil and squash, as well as being a metabolism booster due to the chilli and celery content.
The Chilli flavoured oil by Donegal Rapeseed Oil is perfect for adding spice and tying in the chilli flavour. Flavoured oils are the perfect way to inject some spice into any soup.
Easy to make; this tasty soup is a real “one pot wonder”!
1. Lightly heat the oil in a deep saucepan until hot.
2. Add the onion, garlic, chilli and ginger and simmer until the onions are soft and transparent
3. Add the creamed coconut and whisk to incorporate all the flavours.
4. Allow to simmer for a further 5 minutes before adding the remaining ingredients as well as the stock Cook over a medium heat until the squash is soft.
5. Blend and season to taste
For more of Eimear’s recipes visit her Home Bird Food Blog
Top Tip
This soup will keep in the fridge for 3 days and can also be froze.
