Name: Coconut butternut squash soup
Yield: 6
Ingredients: 1 tbsp KERRYGOLD® IRISH CREAMERY BUTTER 454g; 1kg butternut squash, skinned, deseeded and cut into 2.5cm pieces; 2 garlic cloves, crushed; 2 small onions, chopped; 1 tsp ground cumin; 1 tsp garam masala; 600ml hot vegetable stock; 300ml coconut milk; sea salt and freshly ground black pepper; Garnish:; Pumpkin seeds and coconut flakes

Ingredients

1 tbsp KERRYGOLD® IRISH CREAMERY BUTTER 454g

1kg butternut squash, skinned, deseeded and cut into 2.5cm pieces

2 garlic cloves, crushed

2 small onions, chopped

1 tsp ground cumin

1 tsp garam masala

600ml hot vegetable stock

300ml coconut milk

sea salt and freshly ground black pepper

Garnish:

Pumpkin seeds and coconut flakes

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Directions

Melt the butter in a heavy-bottomed saucepan, add the squash, spices, garlic and onions and season with salt and pepper.
Cover and leave to simmer, stirring occasionally, for about 15 minutes.
Stir in the stock and coconut milk and bring the soup to the boil. When the squash is tender the soup is ready to be blended using a food processor or hand blender.
Serve hot and garnish with pumpkin seeds and coconut flakes.

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