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Butternut and Coconut Soup


1 butternut squash

2tbsp coconut oil

Pinch sea salt

1 tbsp fresh rosemary

1 white onion finely chopped

1 400ml can coconut milk

250ml boiling water

Vegetable stock


Cut the squash in half, rub the cut sides with coconut oil and sea salt, wrap in tin foil, then bake in the oven (200/gas mark 6) for 30-40 minutes.

Scoop out the flesh from the squash and set aside.

In a saucepan heat the oil with the rosemary for 1 minute over a low heat, then add the onion.

Sauté for 5 minutes, then add the coconut milk, water, squash and stock.

Cook for 10 minutes over a low heat.


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