« Butternut squash and ginger soup »

Warm and comforting for those dark, cold nights! 

Serves 4 
Prep 10 mins
Cook  40 mins
Per serving: 77 kcals, 4.4g fat, 0.5g saturated fat

Ingredients:

• 1tsp  olive oil
• 1 medium butternut squash, peeled, seeds removed and chopped into chunks
• half an onion, chopped
• 1 heaped tbsp Very Lazy chopped ginger
• 1 tsp Very Lazy chopped red chillies
• 1 litre vegetable stock
• 125 ml coconut milk, plus a little extra for serving
• a handful of roughly chopped mint leaves and chopped chives (optional)
• lime juice

Method:

1. In a large, wide-based pan, heat the olive oil and cook the butternut squash, onion, Very Lazy chopped ginger and Very Lazy chopped red chillies until soft. Add the stock, coconut milk and some salt and pepper, the bring to the boil and simmer for about 30 minutes.

2. Blend in a processor, then seve with fresh herbs if using, a squeeze of lime juice, and extra splash of coconut.

Tip: 5 large carrots, peeled and chopped can be used instead of the butternut squash.