Creamy Coconut & Butternut Squash Soup


  • 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)


  • 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.


1 person.

Nutritional information per serving

Calories: 252 kcal

Phe: This recipe does not need to be counted as exchanges.

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