Spicy Butternut Squash with Coconut
Mark cut open one of our Squashes, which were grown at the allotment and harvested 6 months ago, to get to the seeds in order to grow us more this year.
Sadly he found only two 
 But it’s ok…we have another 4 to try!
Now of course, we had a Squash which was exposed to the air and so would not last long. I know, I thought to myself, I’ll knock up this quick soup and it was de-blooming-licious!!
Ingredients
1 tsp, Salt
1 kg(s), Butternut Squash
2 clove, Garlic
400 gram, Coconut Milk
2 Tablespoon, Indian Dry Spices
250 grams, Onion
1 pat (1 inch sq, 1/2 inch high), Butter
Method
Chop Butternut Squash into cubes, dice onions and chop garlic.
Melt the butter in a pan, fry off onions, add garlic and continue to fry for 2 minutes.
Add spice mix, and salt, and stir to coat the onions and garlic.
Add Butternut Squash, give it a good mix about.
Pour in coconut milk, top up with extra water to cover the veggies.
Once cooked, blitz with immersion blender until smooth.
Serves: 4 . Prep: 10 mins . Cook: 20 mins
Nutrition per serving: 174 kcal . 4g Fats . 35g Carbs . 4g Protein