A warming soup with a bit of a kick! A yummy addition to your healthy eating during pregnancy
Butternut squash are low in calories, rich in dietary fibre and high in essential prenatal vitamins (especially vitamin A and Vitamin B) and had no saturated fats or cholesterol . It’s also a lovely colour and makes delicious soup. One of our testers declared this ‘the best soup I’ve ever tasted!’.
1 medium butternut squash, preferably organic
1 large white onion, chopped
2.5cm/1in piece of root ginger, finely chopped
2 garlic cloves, finely chopped
½ fresh chilli, seeds removed, chopped
a little oil
½ pint of vegetable stock
½ pint of coconut cream (use a sachet of creamed coconut and make up with boiling water)
sea salt and freshly ground black pepper
coriander leaves to garnish
- Heat the oil and soften the onion, ginger, garlic and chilli in a large pan
- Cut the butternut squash in half, remove the seeds and cut into wedges. Peel and cut into 2.5cm/1in chunks and add to the pan
- Pour in the vegetable stock and cook until the butternut squash is soft enough to blend to a puree.
- Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
- If it’s too thick add more boiling water until you reach the required consistency.
Serve in warm bowls with chunks of fresh bread and garnish with fresh coriander leaves
Support your gorgeous pregnant curves
Maternity sportswear styled to support where (and when) you need it – shop now!🤰