Coconut & Butternut Squash Soup

Cuisine: Lunch, Dinner, Snack Serves 4-6 Ingredients 500g butternut squash, peeled and cut into 2cm cubes. 1 red bell pepper, seeds removed and diced. 1 clove of garlic, crushed. 1 small red onion, diced. 1/3 cup of coconut milk. 1 litre of vegetable stock. 2 teaspoons of coconut oil. Pinch of rock salt and ground black pepper. 1 handful of freshly chopped coriander. Optional: wholegrain bread.   Direction  Pre-heat the oven on 200 degrees. In a large baking tray heat 1 teaspoon of coconut oil. Add the butternut squash and red pepper to the heated coconut oil and stir to... View Article