Spiced Butternut Squash & Coconut Soup
Posted on October 31, 2012
1kg peeled and chopped butternut squash
200g chopped onions
1tsp ground cumin
1tsp garam masala
2 crushed cloves garlic
Put the ingredients above into a covered pan and fry for about 10 minutes. When the squash and onions are cooked, add about 700ml hot stock and a can of low fat coconut milk (400ml). Cover and gently cook for about another 10 mins, then blitz.
Serves 5-6, about 210 kCal per portion.