Chuck the cubed squash into the pan and stir to coat in the spices. Pour in the coconut milk (reserving some if you want a swirl in your soup) and the stock
Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. 1 butternutsquash, peeled, deseeded and diced. 1 tbsp curry powder containing turmeric. 1 can reduced-fat coconut milk
For a meat-free Monday, I decided to cook a sweet potato, butternutsquash and coconutsoup. If the soup consistency is too thick, add a bit of boiled water
), swapped the sweet potato and parsnip for butternutsquash (link below. ) is quite unusual as it combines both fruit (banana) and vegetables together in a creamy coconut dish
I have really loved getting back into my job, working with clients, seeing my friends & family, teaching classes, cycling, getting into a routine, eating home-cooked meals with lots of veggies, sleeping in my own bed, and getting some quality time with our dog Kipling
Salt & Pepper. Instructions When you chop your butternutsquash, leave the skin on. It makes the soup extra creamy in texture, but chop your pieces quite small, as butternut takes too long to cook if it's left in big chunks
So - here goes - spicy butternutsquashsoup. This month its all about winter warmers so if I do say so myself, my spicy butternut quash soup ticks all the boxes
medium butternutsquash washed but not peeled - cut in half across the. The butternut adds lovely vibrant colour and a slightly sweet taste to this richly spiced curry
Almost a year ago I made this really amazing, ButternutSquash & Apple Soup and ever since then I've been trying to think of another more spring/summer friendly to way to make the soup
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