Spicy Butternut Squash soup

 

A lovely, comforting Autumnal soup.

I made this in my new soup maker but this is the stove top method. See my last video for soup maker method. 

This is a great way of getting anti-inflammatory turmeric and ginger into your diet.

1. Peel and chop 1 Butternut squash into cubes. Sauté in 1 tablespoon coconut oil for 5 minutes.
2. Add 1/2 teaspoon turmeric and chilli powder, 2 teaspoons each ground coriander and cumin, 5cm chopped fresh ginger, 2 crushed garlic cloves. Sauté 3 mins.
3. Add 500ml vegetable stock and 200ml coconut milk. 
4. Bring to the boil, cover and simmer for 20 mins.
5. Blend to desired consistency.
6. Add fresh coriander and Dulse

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