Butternut Squash and Chilli Soup

A tasty and easy soup

Serves	4
Prep time	20 minutes
Cook time	30 minutes

Perfect for a winters night!

Ingredients

1tbsp	vegetable oil
1	brown onion, diced
1	butternut squash, peeled, seeded and roughly chopped
2	carrots, peeled and chopped
2	potatoes, peeled and cubed
2 cloves	garlic, crushed
1L	vegetable stock
1tsp	chilli flakes
1tsp	mixed herbs
	salt and pepper, to taste
1	lime, juice only
1 tsp	coconut milk

Method

1. In a large pan heat the vegetable oil on a medium heat and add the onion, cook for 5 minutes until softened.

2. Next add the garlic and chilli flakes and cook for a further 2 minutes.

3. Now add the carrot, potato and butternut squash and cook for 2-3 minutes.

4. Add the vegetable stock and mixed herbs and bring to a boil then turn down the heat and allow to simmer for around 20 minutes – or until all the vegetables are soft.

5. Remove from the heat and blitz with a hand blender, season with salt, pepper and lime juice and drizzle with coconut milk.