SUCH A SQUASHY SOUP
Spiced butternut squash and coconut soup THIS vegan, gluten-free soup makes a great starter or lunch. Prep time 30 min, serves 4. Ingredients: 1½ tbsp olive oil, plus more to serve, 1 tsp garlic paste or 1 garlic clove, minced, 1 onion, finely chopped, 1 tsp ground cumin, 1 tsp garam masala, 1 medium potato, cubed, ½ tsp salt, 500g butternut squash, cubed apart from a few peeled long strips, 500ml hot veg stock, 200ml light coconut milk, plus extra to garnish, Salt/pepper to season, chilli flakes and chopped coriander to garnish. Method: 1. Heat 1/2 tsp of olive oil in a frying pan and fry the strips of butternut squash until crisp. Drain on kitchen paper and season. 2. Add remaining oil to a pan. Heat, then saute the onion and garlic. 3. Add the spices and salt. Cook for 2 minutes. 4. Add the potato and butternut squash. Stir to coat in the oil. Add the stock and coconut milk. 5. Cook until soft, let it cool then blend. 6. Season and warm to serve. Add a swirl of coconut milk, pinch of chilli flakes, coriander and olive oil. Top with butternut squash strips. Recipe from AO.com/life.