- List Of Ingredients
- butternut squash, peeled and seeded (400g)
- 1/2 tsp. chilli oil
- 2 tbsp. olive oil
- 1/2 tsp. ground chili pepper
- 1/2 tsp. ground ginger
- 1/8 tsp. ground cinnamon
- 1 tsp. salt
- 1/3 nutmeg
- 2/3 cups coconut milk
- 1 tbsp. smoked paprika
- pumpkin seeds, to serve
- serves 2
Preheat oven to preheated to 200˚C/ fan 180˚C/gas 6.
Cut the butternut squash into medium-sized cubes and place them onto a baking tray.
Mix olive oil and chilli oil, ginger, cinnamon, salt and nutmeg. Pour this over the chunks of butternut squash
Bake the squash for about 30 to 40 minutes or until softened.
Blend squash pieces with coconut milk until smooth.
To serve sprinkle some pumpkin seeds and paprika over the soup.