Caribbean squash & coconut soup
Mexican & Caribbean40 mins£0.75 a portionVegetarianFreezes well
Ingredients
Serves 4
- Butternut squash1
- Brown onions150g
- Garlic2 cloves
- Fresh ginger15g
- Dried mixed herbsstore cupboard1 tsp (3g)
- Coconut milk1 × 400ml tin
- Stock cubes1 cube
- Sliced wholemeal breadto serve
Plus salt and pepper. About £3.02 for the amounts used.
Method
- 1
Fry 1 chopped onion for 5 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tsp mixed herbs for 1 minute.
- 2
Add 1 butternut squash, peeled, deseeded and chopped, and 1 stock cube dissolved in 700ml boiling water. Simmer for 20 minutes until soft.
- 3
Add 1 tin coconut milk and blend until smooth. Season.
- 4
Serve with bread from the loaf.
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