Butternut Squash with Coconut and Chilli Soup

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins


0/10 Ingredients


0/6 Instructions
  • Lightly heat the Donegal Rapeseed Oil infused with Chilli in a deep saucepan until hot.
  • Add the onion, garlic, chilli and ginger and simmer until the onions are soft and transparent.
  • Add the creamed coconut and whisk to incorporate all the flavours.
  • 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.
  • Blend and season to taste.