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- Whole Butternut Soup with Toasted Seeds
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Search results for 1 small of butternut squash (approx. 700g), halved, seeds scraped out and cleaned, flesh chopped into approx. 2cm cubes (skin on)
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Search results for 700 ml of vegetable stock (or water)
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Ingredients
- 2 tbsp of extra virgin olive oil, plus 1tsp for the seeds
- 150 g of onion, roughly chopped
- 100 g of leeks, lightly trimmed and roughly chopped
- 2 cloves of large garlic, peeled
- 1 small of butternut squash (approx. 700g), halved, seeds scraped out and cleaned, flesh chopped into approx. 2cm cubes (skin on)
- 1.5 tsp of hot curry powder
- 150 g of coconut cream, plus extra to serve
- 700 ml of vegetable stock (or water)
- 1 pinch of chilli flakes, to serve (optional)