Butternut Squash, chilli and ginger soup

Straight forward recipe for a hearty, filling, nutritious soup with a spicy kick

Ingredients

• RYVITA^® Sweet Chilli Thins
• Roasted Butternut Squash
• Piece of Ginger
• 2 Cloves Garlic
• Tin Low Fat coconut milk
• Fresh red Chillis
• 1 onion
• 1/2 pt - 1pt Vegetable stock

Method

Peel the butternut squash. Put onto a baking tray and drizzle with extra virgin olive oil. Roast in the oven for about 20 minutes until soften. Meanwhile chop the onion, garlic and chilli and ginger and cook in a saucepan with extra virgin olive oil. Cook until softened. Add the butternut squash, coconut milk and vegetable stock and simmer for 10-15 minutes. Once cooked, blend the soup, i find a handheld blender iis better as you don't have to transfer the hot soup. Serve warm with a dollop of creme fraiche.