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Member recipe

Butternut Squash Soup

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Serves 6

A creamy Thai style soup with a bit of a kick, great for lunch time or starters!

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  • 1 Large Onion
  • 2-3 Large Garlic Cloves
  • 1 Large Red Chilli (De-seeded)
  • Knob of butter
  • 1 Tablespoon Crushed Coriander Seed
  • 2 Butternut Squash
  • 2 Cans Coconut Milk
  • 1 knorr vegetable stock cube


    1. Preheat oven to 180 degrees, Chop the butternut squash in half and place cut side up on a roasting tin. Roast until soft, around 40 minutes.
    2. mean while, chop onions, chilli, garlic and soften in a pan with a knob of butter. When soft add coriander seed.
    3. When butternut squash is cooked peel off the skin and chop into cubes.
    4. Add all ingredients, including coconut milk into a blender.
    5. Blend until soup consistency, you may want to make up 1/2 a pint of vegetable stock to thin the soup out.

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