Spiced butternut squash soup

Ingredients

For 5 portions. Tick items as you go — nothing is changed for anyone else.

• 1 kg butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic cloves
• 1 tsp ground ginger
• 1 tsp ground coriander
• 1 l vegetable stock
• 1 tbsp rapeseed oil
• 100 ml coconut milk

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a large pan and fry the onion for 5 minutes until soft.
2. 2Step 2. Add the garlic, ginger and coriander and cook for 1 minute.
3. 3Step 3. Add the squash and stock, bring to the boil, then simmer for 20–25 minutes until the squash is soft.
4. 4Step 4. Blend until smooth.
5. 5Step 5. Stir in the coconut milk and warm through gently.
6. 6Step 6. Season to taste.
7. 7Step 7. Cool, portion and store or freeze as needed.
8. 8Step 8. Reheat thoroughly until piping hot before serving.

Allergens for your selection

• Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.