Butternut Squash, Coconut & Ginger Soup
creamy and spicy
Servings: 6 people
Calories: 199kcal
Cost: 32p
Equipment
- small sharp knife
- chopping board
- large mixing spoon
- saucepan
- stick blender
Ingredients
- 1000 g butternut squash a whole one, about a kg, £1
- 2 whole onions 60p/kg, 25p
- 50 g spinach frozen, £1.25/850g, 8p
- 50 g creamed coconut KTC, £1/200g, 25p for 1 sachet
- 2 tblsps fresh ginger or from a jar, 5p
- 100 g red lentils 20p
- 2 cloves garlic or from a tube, jar or granules, 5p
- 1 tblsp white vinegar 5p
- salt and pepper
Metric - US Customary
Instructions
- Peel the squash and remove the seeds. Cut into chunks.
- Peel the onions and quarter, don't throw the peel away.
- Add the squash and onions to a large saucepan.
- Add the spinach, coconut, ginger, garlic and salt. Not the pepper at this point
- Add water to just below the top of the vegetables
- Put the peelings in another saucepan, add half a litre of water and simmer to make stock while the soup is cooking
- Simmer for 20 minutes until the vegetables are very soft and the lentils have cooked through
- Click here to start a 20 minute timer
- Strain the peelings stock into the soup pot. You can now dispose of the peelings
- Now whizz your soup smooth. Add the pepper. Adding it at the end preserves the flavour and heat. Adjust the salt and vinegar to taste. The vinegar really lifts a soup, well worth adding
- Serve on it's own, or with some lovely fresh crusty bread
Notes
Priced at Asda January 2020 using MySupermarket.com
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Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Calories: 199kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g | Saturated Fat: 5g | Sodium: 18mg | Potassium: 859mg | Fiber: 9g | Sugar: 4g | Vitamin A: 18498IU | Vitamin C: 39mg | Calcium: 102mg | Iron: 3mg
