Probably the easiest soup recipe ever!
- 1 medium butternut squash (or any pumpkin/winter squash)
- 1-2 tablespoons coconut (desiccated, flakes, chunks)
- 1-2 litres water (or milk/stock). NB: if using boiling water be sure blender is safe
- *optional nutmeg, chilli flakes, salt, pepper
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Wash your squash, chop it into large chunks (around 8 pieces), place on a (lined) baking tray and cook on a medium to high heat for 30-50 minutes. (Alternatively place in an air fryer and cook for 15-30 minutes).
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Carry on with your day! When the squash is soft, use a large spoon to separate the squash from the skin. No judgement here if you want to nibble the last bits! Place the squash in a blender or food processor, add the coconut and cover with water.
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Pulse the mixture, then gradually increase the speed and process until smooth. Add more water if required until the soup is the required consistency. Taste test, season if needed. Check the temperature (if you used hot water this should be ready. If your blender has a soup function, process until hot, otherwise heat in a pan).
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Soup is ready. Enjoy!
