Butternut Squash Soup

Ingredients 

  • 600g butternut squash

  • 2 red chillies

  • 4 garlic cloves 

  • 2 tsp mixed herbs 

  • 2 large shallots 

  • 200ml vegetable stock

  • 600ml coconut milk alpro

  • 1 ½ tsp black pepper

  • 1 ½ tsp salt 

  • 1 tbsp salted butter 

  • 2 tbps olive oil 

Preperation

  1. Cut one butternut squash in half, peel it and cut it into large cubes, then toss in a large roasting tin with 1 tbsp of the olive oil.

  2. Roast for  about 30 mins, until golden and soft.whilst you prepare the rest of the ingredients. 

  3. While the butternut squash roasts, melt 1 tbsp butter with the remaining olive oil in a heavy based saucepan, then add 2 diced shallots, minced garlic cloves and the red chillies. 

  4. Cover and cook on a very low heat for 15-20 mins until the onions are soft.

  5. When the butternut squash is roasted  tip it into the pan before adding the coconut milk and stock  the rest of your seasoning. Leave to simmer for 10-15 mins and then blitz with a  hand blender until smooth. To serve, return to the pan, gently reheat, and season to taste.

  6. Serve the soup in bowls with swirls of crème fraîche or cream and a sprinkle of chives

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