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Coconut Turmeric Squash Soup
Melissa Hemsley Eat Happy
Ingredients
  • 1 tablespoon coconut oil or ghee
  • 1 large onion, roughly chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons ground turmeric
  • 2 tablespoons good quality curry powder (if it’s a ‘medium’ or ‘hot variety’ you might not want to add more chilli
  • 1 coriander stalk (leaves used below)
  • 1 large butternut squash or other squash (about 1.5 kg), peeled and roughly chopped into 1 inch cubes
  • 1 x 400ml tin full fat coconut milk
  • 1.2 litre good quality stock/broth
  • Juice of 1 lime or ½ lemon
  • 1 chopped fresh chilli or ¼ teaspoon cayenne or chilli powder (adjust to your taste)
  • Sea salt and freshly ground black pepper
  • subheading: To serve:
  • 3 tablespoons coconut flakes or desiccated coconut
  • A handful of coriander leaves (stalk used above)
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