Lucy's Roasted Butternut Squash and Coconut Soup
INGREDIENTS: Lucy's Ginger and Sesame Dressing 1 butternut squash, cut into wedges and seeds removed 1 large onion, finely chopped 2 tbsp coconut oil 400ml coconut milk 500ml vegetable stock Coconut yoghurt Handful of fresh coriander, leaves roughly chopped 1 fresh chilli, sliced. METHOD: 1) Preheat the oven to 220c 2) Place the butternut on a large baking tray and drizzle over the dressing. Place in oven and roasted for 45 mins or until lightly charred and soft. 3) Meanwhile, heat the coconut oil in a large saucepan and cook on a very low heat until the onions are soft. 4)...
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