Butternut, Coconut & Ginger Soup

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Preparation info

  • Makes

    2

    portions
    • Difficulty

      Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan: Featuring Over 70 Tasty Recipes and Menu Plans

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

  • About

It is amazing how something so easy can be so tasty. For some reason this recipe has always been a crowd pleaser and continues to be. You just have to give it a go!

Ingredients

  • olive oil, for frying
  • ½ onion, sliced
  • 1 teaspoon turmeric
  • 1

Method

Heat a little olive oil in a large saucepan and fry the onion for about 5 minutes with the turmeric and a pinch of black pepper. Add the squash and fry for another 10 minutes until the squash becomes semi soft, then add the stock, bring to the boil and let it simmer for 5 minutes. Finally add the ginger, coconut milk, salt and pepper to taste and blitz in a blender until nice and smooth. Serve