Printer Friendly


Spiced butternut squash and coconut soup THIS vegan, gluten-free soup makes a great starter or lunch. Prep time 30 min, serves 4. Ingredients: 11/2 tbsp olive oil, plus more to serve, 1 tsp garlic paste or 1 garlic clove, minced, 1 onion, finely chopped, 1 tsp ground cumin, 1 tsp garam masala, 1 medium potato, cubed, 1/2 tsp salt, 500g butternut squash, cubed apart from a few peeled long strips, 500ml hot veg stock, 200ml light coconut milk, plus extra to garnish, Salt/pepper to season, chilli flakes and chopped coriander to garnish.

Method: 1. Heat 1/2 tsp of olive oil in a frying pan and fry the strips of butternut squash until crisp. Drain on kitchen paper and season.

2. Add remaining oil to a pan. Heat, then saute the onion and garlic.

3. Add the spices and salt. Cook for 2 minutes. 4. Add the potato and butternut squash. Stir to coat in the oil. Add the stock and coconut milk. 5. Cook until soft, let it cool then blend.

6. Season and warm to serve. Add a swirl of coconut milk, pinch of chilli flakes, coriander and olive oil. Top with butternut squash strips. Recipe from

Recipe of the WEEK

No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2017 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:News; Opinion; Columns
Publication:The People (London, England)
Article Type:Recipe
Date:Oct 8, 2017
Previous Article:Beating those autumn blues; Healthy YOU.
Next Article:Musical map of Britain; MONEY FOR NOTHING - THE UK K SINGERS WORTH PS4.1BN.

Terms of use | Privacy policy | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters