A 4 ingredient ultra creamy butternut soup with a little secret ingredient to give it a pop in flavour. Serve with a squeeze of lime and chickpea croutons!

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• Prep:5 mins

• Cook:25 mins

• Total:30 mins

• Serves 4

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Ingredients

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Butternut Coconut Soup

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• 2 medium butternut squash

• 1 C coconut milk

• 2 C broth vegetable / chicken

• 1/2 tbsp sriracha

• 1 tsp Salt

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Chilli Lime Chickpeas

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• 1 can chickpeas drained, rinsed and dried

• 1 tbsp lime juice

• 1 tsp olive oil

• 1/4 tsp cayenne pepper

• 1/2 tsp Salt

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Directions

     

Butternut Coconut Soup

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1. Preheat the oven to 200C.

2. Cut the butternut squash in half lengthways. Brush the flesh side with olive oil and place them flesh side down on a baking tray. Prick a few holes in the skin. 

3. Roast for 40-60 minutes, until the butternut is fully cooked, and a fork is able to easily pierce it. Remove and allow to cool. 

4. Once cooled, scoop out the flesh. Discard the seeds and skin. Add butternut flesh to a blender.

5. Add coconut milk, broth, sriracha and salt to the blender.

6. Blend until completely smooth. 

7. Pour soup into a pot and heat. 

8. Serve with chilli lime chickpeas and a wedge of lime. Squeeze the lime into the soup before eating.

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Chilli Lime Chickpea Croutons

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1. Preheat the oven to 200C.

2. Add all the ingredients to a bowl and toss to coat. 

3. Spread the chickpeas in an even layer onto a baking tray. 

4. Bake for 20-30 minutes, until the chickpeas are crisp. 

5. Remove and allow to cool. Serve with the soup.