Want to find more great vegetarian meal ideas? Check out my collection of Easy Peasy Vegetarian & Vegan Recipes… Tried this recipe? I'd love to hear about it! Leave a review in the comments below. To get your soup super smooth I would really recommend using the Froothie Optimum 2.3 Blender – it’s amazing at getting soups silky smooth! (If you want to find out more read my Froothie Optimum 2.3 Blender review.) This soup can be enjoyed chunky or smooth. But if that is too much fuss, just leave the decoration off, it will still taste delicious without the decoration! The soup looks very pretty decorated with fresh red chillies, pumpkin seeds and coriander leaves. It’s particularly good if you have invited people with different dietary requirements as it is vegetarian, vegan, gluten free and dairy free. This soup would also make an excellent dinner party starter, as it can be made ahead of time and reheated. The same applies for the chilli flakes which can be served separately for everyone to add however much they want to their portion. If you have kids (or grown-ups) who don’t like green things, then leave the coriander leaves out and serve separately. This soup uses a whole butternut squash, but if you don’t like chopping up squashes, the supermarkets do packs of ready chopped squash in the freezer department, making this a handy standby meal. And making soup and bread on the same day makes me feel like some sort of domestic goddess! Plus if you make a double quantity of the soup you have a couple of lunches sorted for the week ahead. Best of all I can make this whole meal in under 45 minutes. My perfect autumn/winter Sunday evening meal involves a warming pot of this Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Pumpkin Seed and Rye Soda Bread cooking in the oven.
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