Good for:
Plant based
Three
of your five-a-day
Nutrition per serving
Calories (kcal)
353
Fat (g)
13.0
Carbs (g)
61.0
Protein (g)
5.0
Salt (g)
0.7
Sugar (g)
13.0
Ingredients
0.5
Onions (fresh, diced)
2
lb
Butternut (peeled, de-seeded and cut into bite-sized pieces)
1
tbsp
Vegetable Oil
1
tbsp
Lemon Grass ((citronella), pureed)
1
tsp
Ginger (ground)
2
Cup
Vegetable Stock ((Broth))
4
tbsp
Coconut Milk
2
Dash
Sea Salt
Method
- Heat the oil slightly in a pan and add the onion. Cook for 2-3 minutes over medium-high heat until
it is starting to become translucent. - Add the squash, stir so they take on a little of the oil, and then turn down the heat and cover the
pan. Allow the squash to cook, stirring every 2-3minutes for around 10 minutes. - Add the pureed lemongrass and ginger, stir them through, then add the stock. Increase the heat
and cover to bring to a boil then reduce the heat to a simmer. - Allow to cook for around 10 minutes or until the squash is tender when you test it with a knife.
- Blend the soup then stir through the coconut milk. Season with salt and serve.
