Ingredients:

• 200g butternut squash
• 150ml Cambrooke Chicken Consomme
• 70ml fresh coconut milk
• 1/2 onion, chopped
• 1 tsp. mixed spice

You will also need 1 tbsp oil, salt & pepper (optional).

Method:

• Microwave butternut squash for 4-5 minutes until cooked through.
• Fry onion in 1 tsp. oil for 5 minutes.
• Add the squash, consommé, coconut milk and spices to the pan, bring to the boil and cook for a further 5 minutes.
• Cool and blend before serving. Add boiling water if you prefer a thinner soup consistency.

Serves:

1 person

Nutritional information:

Calories: 252kcals

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