Oct
7
Creamy Butternut Squash, Red Onion and Thyme Coconut Soup
(serves 4)Easy, satisfying and perfect for the recent onset of autumn.
1 large squash (any would work, even pumpkin)
2-3 big sweet potatoes
one medium red onion
1 sprig fresh thyme
1 can coconut milk
2 cups vegetable stock
1tsp smoked paprika
salt and pepperPeel the veg, cut into 1 inch chunks and roast for an hour on a high heat with the thyme, salt, pepper and plenty of olive oil.
Fry the onion in a large pan on low-med heat, until starting to caramalise. Add the roasted squash and sweet potato with the stock, use a handheld blender to whizz until chunky, then stir in the coconut milk and season to taste.
Serve with granary bread and eat in bed.
Mmhmm… souuuuppppp.
