Vegan
The cold weather makes this Butternut Squash Soup and must try this week. This beautiful veg teamed with coconut milk makes for a soup combo made in heaven, we top ours with chilli flakes to give it the perfect spicy edge it needs to make it into the family cookbook!

Recipe:
3 cloves of Garlic
1 Onion
2 Carrots
1 Medium Butternut Squash (approx 800g – 1 kg)
400ml tin of Coconut Milk
2 Litres of Vegetable Stock
2 Tsp of Salt
1 Tsp of Pepper
Chilli Flakes
Roasted pumpkin Seeds (Alternatively Roast the seeds from the Butternut Squash)

All the best,
Dave & Steve.

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