Butternut squashed!

This is a super simple, but delicious soup that I cook quite often, and requires hardly any effort. It warms your insides, or perhaps I had better say, it warms the heart! Great starter (if you don’t eat too much of it), or as a main for a cosy evening. 

Butternut squash − 1, roasted whole
Ginger – 4 cm, sliced
Green finger chilli − 2, slit on one side but kept whole
Maggi stock cubes − 2, crumbled
Maggi coconut milk powder − 1.5 tablespoons
Kaffir lime leaves − 4−5
Erythritol gold − 2 tablespoons
Red chilli – diced, to sprinkle on at the end (optional)

Roast the butternut squash (whole, without oil) in the oven until very soft (don’t worry if the skin starts to blacken). I usually roast a medium squash for around 40−45 minutes at 200°C .
2. Remove skin and seeds, chop into small pieces, and then add to blender with 2 litres of water, stock cubes and coconut milk powder, and blend.
3. Pour the contents of the blender into a large saucepan, add ginger, chilli, Kaffir lime leaves, and simmer on low heat for 10 minutes.
4. Add the erythritol and simmer for another 5 minutes. Sprinkle on some diced red chilli to serve if desired.



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