Creamy Lemongrass Turmeric & Coconut Butternut Squash Soup
A Southeast Asian twist on this comforting classic using our Lemongrass Turmeric Paste. Top with toasted unsweetened coconut flakes for added texture and
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring spoon
- Measuring cup
- Immersion blender
- Blender
- Fine-mesh sieve
- Serving bowl
Ingredients
- 1/2 a medium butternut squash (about 500g), peeled, seeded and chopped
- 100ml Low-fat coconut milk, plus extra for serving
- 500ml Water or vegetable stock
- 1/2 Tbsp rice bran oil
- 2 Tbsp Mekhala All-Natural Lemongrass Turmeric Paste
- Himalayan Pink Salt
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