Comfort & Therapeutic

This soup is posh enough to serve at dinner parties or special gatherings. It was an instant hit with my friends and family, and I am sure you will absolutely adore it. Sweet, rich and creamy you would almost think it was made with full-fat cream. I prefer to use water instead of oil to cook the onions, because oils heated to high temperatures form harmful by-products. To make this soup a little fancier for special occasions, drizzle a little of the coconut milk on top and garnish with a little chopped chilli flakes. This soup needs to be a part of your posh food repertoire. It will definitely earn you praise.  

What you need

• 1 butternut squash
• 400 ml tin coconut milk
• 2 onions
• 1 tbsp vegetable bouillon powder
• 250 ml boiling water
• Chilli flakes, to garnish

What you do                                         

• Remove the skin and seeds from the squash and peel the onions.
• Cut the onions and squash into slices. Cook the onions gently for a few minutes in a small amount of water, stirring regularly to prevent the vegetables sticking.
• Melt the bouillon powder in the boiling water and pour over the onions. Add the chopped squash and coconut milk and bring to a gentle simmer.
• Cover and cook for a further 20 minutes until all the vegetables are tender.
• Blend the soup until smooth, adding more stock if the soup is too thick.
• Add basil or chilli flakes before serving.