Coconut & Butternut Squash Soup

Serves:  6

For Soup

1oz Kerrygold salted butter

35oz butternut squash, skinned, deseeded and cut into 2.5cm pieces

1 tsp ground cumin

1 tsp garam masala

2 garlic cloves, crushed

7oz onions, chopped

24floz hot vegetable stock

10floz coconut milk

sea salt and freshly ground black pepper

For Garnish

Pumpkin seeds and coconut flakes 


Melt the butter in a heavy-bottomed saucepan, add the squash, spices, garlic and onions and season with salt and pepper.

Cover and leave to simmer, stirring occasionally, for about 15 minutes.

Stir in the stock and coconut milk and bring the soup to the boil. When the squash is tender the soup is ready to be blended using a food-processor or hand blender.

Serve hot and garnish with pumpkin seeds and coconut flakes.