Butternut Squash with Coconut and Chilli Soup
  • Difficulty: Easy
  • Category:
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
  • 4 tbsp Donegal Rapeseed Oil with Chilli
  • 1 onion (finely diced)
  • 2 cloves of garlic (finely diced)
  • 1 chilli (finely diced)
  • 1 tbsp ginger (finely grated)
  • 1 can of creamed coconut
  • 2 celery stalks (finely diced)
  • 1 butternut squash (peeled and chopped)
  • 750 ml vegetable stock
  • salt and black pepper (to season)
Instructions
  1. Lightly heat the Donegal Rapeseed Oil infused with Chilli 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.
  5. Cook over a medium heat until the squash is soft.
  6. Blend and season to taste.