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Butternut Squash and Cilantro Soup

Butternut Squash and Cilantro Soup


  • 2 tbs Coconut (or vegetable) Oil
  • One Small Onion, peeled, and finely chopped
  • Three Garlic Cloves, peeled and minced
  • 1 x 2lb Butternut Squash, peeled, deseeded and diced
  • Two 400ml tins Coconut Milk or 3 cups of Stock (or half and half). You could add more if necessary for desired consistency.
  • One Bunch  Cilantro, washed dried and trimmed, cut stalks from leaves.
  • 30g Fresh Ginger, peeled and grated (or to taste)
  • 3tbs Soy Sauce
  • 2tbs Lime Juice
  • Salt and Pepper to taste


  1. Heat the Oil in a large pan
  2. Add the Onions and Garlic and cook over medium heat for about 5 minutes, without allowing it to burn. 
  3. Add the Squash, Coconut milk or stock and Cilantro stalks, bring to a boil then turn down the heat and simmer for around 25 minutes or till the squash is soft. 
  4. Remove from the heat, add the Ginger and Soya Sauce. 
  5. Blend till smooth.  Add the Lime juice and season to taste, serve garnished with some chopped Cilantro leaves and a sprinkle of black sesame seeds if you have them around.
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