Butternut Squash, Sweet Potato and Coconut:
You will need 1 butternut squash (peeled and chopped), 1 sweet potato (peeled and chopped), ½ can of coconut cream (you can buy this from Iceland for 75p), stock (1 stock cube and about 500ml of water), oil, garlic (peeled and chopped), chilli powder, salt and pepper.
First chop up the onion and place in a large pan with some oil, the peeled garlic, the salt, pepper and the chilli powder. In each case add as much or as little as you find tasty. Fry gentled until the onions turn translucent then add in the vegetables and stock. Make sure that all of the vegetables are covered by the stock and add additional water if need be. Leave to cook for about 30-40 minutes on a low heat or until all of the vegetables are soft. Once soft mash or use a hand blender to mix them throughly together then gently stir in the coconut cream. Once it has boiled serve. I usually find it is best served with either crusty white bread and butter or a toasted naan bread.
You will need 1 pumpkin (peeled and chopped), ½ can of coconut cream, stock (1 stock cube and about 500ml of water), oil, garlic (peeled and chopped), chilli powder, salt and pepper.
This recipe is basically the same as the previous one the only difference is the vegetable that has been used. You should also note that pumpkin is basically tasteless so you will need more spice and seasonings than you did for the other soup. It also tastes best with a flavoured naan bread like garlic and coriander.