Lifestyle | #FoodieFriday Butternut and Coconut Soup

Hello all!

Another crazy week has almost been and gone – I am just on my lunch at work before I head off for a weekend away in Cornwall :) very excited! Head on over to my instagram @daisyjaneridley or follow me on snapchat daisyjaneridley to see what I get up to and how many cream teas I eat – healthy eating tends to go out of my window over a weekend!

This week I bring you another recipe from Madeleine Shaw’s Get The Glow book – this recipe isn’t online so I am just giving you my version (I have actually had problems cooking her version so I have adapted the recipe slightly). Funnily enough it is another soup recipe, when the weather is turning slightly cooler all I want is hot, warm filling food, especially at lunch as my office is freezing. This soup is great as a starter, snack or lunch.

Ingredients (Serves 6)

  • 1 butternut squash (I always try and go for the biggest one I can find – more for your money)
  • 2 tbsp of melted coconut oil
  • pinch sea salt
  • 1 tbsp fresh rosemary
  • 1 white onion
  • 1 x 400ml can of coconut milk
  • 250ml boiling water
  • 2 tsp chilli flakes

Firstly cut the butternut into quarters, scoop the middle out and then peel the outsides and dice into cubes.

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In a pan melt the coconut oil and add in the rosemary and let it ‘fry’ for a minute and then add the onion in, over a low heat leave for 5 minutes to soften.

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When the onion has softened, add the coconut milk, boiling water and the butternut pieces.

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Leave for 15 minutes or until the squash has completey softened then leave to cool and blend with a stick blender. Serve with some chilli flakes.

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Enjoy! Everyone have a fab weekend.

Agnes D.

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