Recipe: Squash + Coconut Soup

Ingredients:

1 tin coconut milk

1 small squash / half large squash

1 large onion

coconut oil

500ml vegetable stock

big handful coriander

juice of 1 lime

cumin

jalapeños

Thank you so much to the amazing Shirelle at work who decided to give up a huge bag of food due to overflowing cupboards! Intending to make something using these ingredients I picked a tin of coconut milk and surprised myself with the result.. the MOST DELICIOUS soup!!

Slice the onion and using a large soup sized saucepan fry lightly in coconut oil until soft. Add the squash chopped into small chunks and stir for 8-10mins until the onion starts to brown. As soon as it starts to brown stop it going too far by adding the vegetable stock and coconut milk then keep on the heat until the squash is cooked through. Add a handful of jalapeños (amount dependant on how spicy you like it!!), lime juice to taste, a teaspoon of cumin, and whizz up with a blender until smooth. Season to taste, then stir through finely chopped coriander.

Serving suggestion: I've recently got into having something chunky in my soup instead of bread with this one I roast some tomatoes in the oven whilst cooking the soup then just put in the top :)