This sounds good, I’m going to try it!
This soup is a twist to the ordinary butternut squash soup . The chilli give ab extra kick while the coconut make it a little sweet and creamy . If you use ;low fat coconut coconut milk then it is a perfect healthy lunch or after work dinner as it can be kept in the fridge for a couple of days.
*1 butternut squash
*1 red onion
*3 garlic cloves
*1 tbsp of chopped lemongrass
*1 tin of coconut milk
*1 cube of vegetable stock
*2 tsp of coconut oil
1.In a saucepan add the coconut oil or olive oil instead .
2.Peel and roughly chop the red onion and garlic then add to the pan . Cut the chilli in half , remove the seeds and add to the pan along with the lemongrass ,cook for about 5 minutes until the onion…
View original post 60 more words