The second soup I made this morning was using a Butternut Squash that has been calling to me all week, finally today I heard it.
Peal the squash, for anyone not familiar with the veg, it has a very tough skin, the best way to peel it is to cut across the squash so you have discs, Then peel each one and cube.
Lay on a baking sheet, I used water- not oil. A sprinkling of garlic then put in the oven for 15 minutes at 180.
When done, take out of the oven and place into your blender. I use my Vitamix, I love how I can get a really smooth result. I have always had reasonably inexpensive blender, but I decided to invest and spent a few hundred pounds on this one. Worth every penny!
Add to the blender all other ingredients. 1 tablespoon of Apple Cider Vinegar, I teaspoon of Demerara Sugar, 1/2 teaspoon ground coriander, a pinch of salt, a good grind of black pepper. 70ml of veg stock and whilst you are blending add about 1/2 cup of coconut milk.
Eat straight away or freeze. Approx 200 calories per serving. The above make 2 servings
The result is a velvety smooth soup.
Vegetarian and Vegan Nutrition 