Healthy recipes: Thai butternut squash soup

Who doesn’t love a multi-task? There is something so, I don’t know, satisfying about knowing you are getting two things done at once, so you have more time to do nothing at all later – result! I was getting my roots done at home and decided to make some gut-cleansing butternut squash soup while waiting for the dye to ‘take’.

Complete with my plastic ‘bat cape” I set to work – it’s very easy, you don’t need to be a superhero to make it, trust me.

It’s simply one (or two if you like your soup thick) butternut squash, some vegetable stock, one red onion, one tin of coconut milk, some chilli flakes, and some chopped fresh chilli to garnish (if you want to, if you don’t have any it’s fine). And that’s it.

Peel and cut the squash into squares an roast in the oven for 15-20 minutes, add the chopped onion and chilli flakes and roast for another 10-15 minutes.

Make up about a litre of veg stock in a saucepan using boiled water from the kettle, then add most of the tin of coconut milk and heat through until simmering. The amounts depend on if you are using one butternut squash or two, and how thick you like your soup. Add the roasted squash and onion to the stock and coconut milk, stir in, then blend using a hand blender. And that’s it – hair done and lunch served!

Note: this soup does not cover grey.

Love Andrea xx

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