A warming soup with a bit of a kick! A yummy addition to your healthy eating during pregnancy
Butternut squash are low in calories, rich in dietary fibre and high in essential prenatal vitamins (especially vitamin A and Vitamin B) and had no saturated fats or cholesterol . It’s also a lovely colour and makes delicious soup. One of our testers declared this ‘the best soup I’ve ever tasted!’.
1 medium butternut squash, preferably organic
1 large white onion, chopped
2.5cm/1in piece of root ginger, finely chopped
2 garlic cloves, finely chopped
½ fresh chilli, seeds removed, chopped
a little oil
½ pint of vegetable stock
½ pint of coconut cream (use a sachet of creamed coconut and make up with boiling water)
sea salt and freshly ground black pepper
coriander leaves to garnish
- Heat the oil and soften the onion, ginger, garlic and chilli in a large pan
- Cut the butternut squash in half, remove the seeds and cut into wedges. Peel and cut into 2.5cm/1in chunks and add to the pan
- Pour in the vegetable stock and cook until the butternut squash is soft enough to blend to a puree.
- Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
- If it’s too thick add more boiling water until you reach the required consistency.
Serve in warm bowls with chunks of fresh bread and garnish with fresh coriander leaves