Butternut Squash, Coconut and Lime Soup
Posted on January 12, 2013 by The Gourmet Vegan - No Comments
Butternut Squash, Coconut and Lime Soup
This is one of the best tasting squash recipes I have come up with. Be sure to take the time in roasting the garlic as this really does make a huge difference to the taste. Quick, simple and delicious.
 10 Minutes |
 Serves 2 |
 324 kcal per serving |
INGREDIENTS
650g butternut squash, steamed until cooked and soft
500ml vegetable stock
200ml coconut milk
1 small roasted garlic bulb, squeeze pulp from cloves (approx 5/6 cloves)
Zest and juice of 1 lime
1/2 teaspoon cayenne pepper (optional)
1 tablespoon soy sauce
METHOD
Put all of the ingredients into a blender and blend until the soup is smooth.
Transfer to a saucepan, heat through and serve immediately.
RECIPE NOTES
If the squash and garlic are prepared in advance, this takes just 10 minutes to prepare.
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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