Easy butternut squash soup
Ingredients
- ½ butternut squash, chopped into cubes
- 1 yellow onion
- 1 tbsp grated ginger
- 3- 5 garlic cloves
- 1 tsp turmeric
- ½ can coconut milk
- 200-300 ml of vegetable stock
Instructions
- In a pan add: butternut squash, onion, garlic ginger and turmeric.
- Cook for a few minutes then add the stock.
- Simmer until the butternut squash is soft.
- When this is ready you can add the coconut milk and finally blend with a hand blender directly into the pan.
- (Once the coconut milk is in make sure not to bring to boil again, you want it hot but not boiling)
- Add your favourite topping *
Video
Notes
For the crunchy chickpeas:
Add oil, cumin seeds and salt and bake for 30mins or until super crunchy.