Squash and Coconut Milk Soup

This is the perfect belly warming soup for fall.

Serves 4

1 tablespoon coconut oil
1 medium size butternut squash, peeled, seeded and cubed
1 medium size sweet onion, chopped
1 carrot, peeled chopped
1 celery stalk, chopped
3 garlic cloves, chopped
1 tablespoon grated ginger
2 cups vegetable broth
1 14 oz can coconut milk
1/2 fresh lime, juiced
salt and pepper to taste

 

Heat the oil in a pan, then over a medium heat sweat the butternut squash, onion and garlic for 5 minutes.  Add the carrots, celery, and ginger, then cook for a further 5 minutes.

Add the stock and coconut milk, bring to the boil, then cover and simmer for 15 to 20 minutes until the butternut squash is soft.  Let cool.  Add the lime juice and blend in batches until smooth.

Reheat gently and season to taste and serve garnished with a few cilantro leaves.

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