• If you're looking for a soup recipe, try Jessica J.'s Spicy Squash Coconut Soup.

Ingredients

  • 1 Tbsp Olive oil
  • 1 Onion
  • 1 Red chili (chili paste is good too)
  • 1 Clove of garlic
  • 2 Butternut squashes (cubed)
  • 1 Tbsp mild curry Paste/powder
  • 300ml Vegetable stock
  • 200ml Unsweetened coconut milk (1 can)
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PREP TIME 20 Min READY IN 55 Min
COOK TIME 35 Min SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Lunch
TYPE OF DISH Soup and Stew
SEASON/OCCASION Fall
COOKING METHOD Stove-Top

Preparation

  1. Heat oil add onion chili, garlic, and fry for 4-5 min
  2. Add squash, stir through curry paste, fry.
  3. Pour over stock and coconut milk, boil and cover.
  4. Simmer 20 min until squash is tender
  5. Blend until smooth.
  6. Return to pan and season to taste.
  7. You don't have to stick to the recipe just make sure you use all the ingredients.
  8. Use more squash if you want it thicker. but keep the other amounts the same.
  9. My Husband loves this soup, he says it the best thing I make. I hope you all enjoy it.

Rating

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