Curried Butternut Squash Soup

This warming soup if perfect comfort food during the colder months of the year – it’s simple to make, tastes great and lasts for a few days.

1 tbsp coconut oil
1 small onion, roughly chopped
1/2 a red chilli, roughly chopped
3 cloves of garlic, roughly chopped
1 butternut squash, peeled and cubed
3 tsp curry powder
1 tsp salt
1 tsp black pepper
1/2 tsp nutmeg
handful of coriander, roughly chopped
400ml tin of coconut milk
500ml vegetable stock

View the full recipe at Pescetarian Kitchen →