Low Protein Creamy Coconut & Butternut Squash Soup (PKU)

Creamy Coconut & Butternut Squash Soup

Ingredients

• 100ml coconut milk, fresh
• 100ml vegetable stock
• 1 cup butternut squash, cubed
• ½ onion, chopped
• ½ tsp. garam masala
• (if you like it spicy, add ½ tsp. chilli flakes!)

For this recipe, you will also need oil, salt & pepper to taste (optional)

Method

• Microwave the butternut squash for 4 minutes until soft.
• Fry 1 tbsp oil in a saucepan, on a high heat. Add the onions and stir for a few minutes until golden brown.
• Add the butternut squash to the onions and fry for another 2 minutes.
• Add the garam masala and season with salt & pepper. Then add the coconut milk and stock, bring to the boil, and cook for a further 3-4 minutes.
• Blend with a hand blender and serve with your favourite low protein bread.

Serves

1 person.