This recipe is ‘souper’ easy to make! See what I did there?! When I first tested this recipe, I wasn’t sure if it would work, but it turned out perfectly and it makes for a much less hands-on soup making experience!

For my soup, I used two red chillies and it had a good heat to it – if you like yours milder, either remove one of the chillies or de-seed them. I got my veggies for this soup as always from the amazing Fresh Fruit Shop, delivered straight to my door every week!

This is a really warming, creamy soup, and if you make it at the start of the week, that’s lunch sorted for the next few days! Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Butternut Squash, Chilli and Coconut Soup

Ingredients (serves 4 approx)
1 butternut squash, peeled and cut into chunks
1 onion, peeled cut into chunks
4 cloves garlic, peeled
2 red chillies, cut into chunks
2 tbsp olive oil
400ml tin coconut milk (use light if you want it lower kcal/healthier)
1 vegetable stock cube or pot (I use Knorr stock pots)
Double cream, for drizzling on top
Salt & pepper

Method
1. Preheat your oven to 180c fan. Put the butternut squash chunks on a baking tray, drizzle half of the olive oil over, season generously with salt and pepper, then roast in the oven for 20 minutes.
2. Add the garlic, onion and chilli to the baking tray, toss in the remaining oil, then return to the oven and roast for a further 20 minutes or until everything is soft and slightly browned.
3. Put all of the roasted veggies into a food processor or blender, add 200ml water and blitz until smooth. Pour the blitzed mixture into a saucepan with the coconut milk and the vegetable stock pot or cube and bring to the boil. Add a splash more water if you want your soup thinner.
4. Season the soup to taste, then serve with a drizzle of double cream on top. Best served with some crusty bread for dunking. Enjoy!