Butternut Squash and Brown Rice Soup with Coriande
5 min Prep, 1 h Cook
This is a fairly easy to make dish that doesn’t require too many ingredients; you’ll likely find that you have most of them in the cupboards already!
Heat the coconut oil at a medium-high heat in a large skillet.
Add the onions, garlic, spices and chilli to the skillet and stir well for a few minutes.
Add the butternut squash chunks to the skillet and continue to stir.
After five minutes pour the vegetable stock in to the skillet with half of the rice.
Lower the heat to a gentle simmer.
Place the seeds that you saved from the squash in the oven and roast at a medium-high heat for 15 minutes.
Add the remaining rice to a pan of boiling water and cook as per the instructions on the pack.
Once the rice is cooked, you can blend the contents of the skillet and then add into the second pan.
Mix together well and serve into bowls before garnishing with coriander.
Serving Size 44 g
|Amount Per Serving|
|Calories 17.6 cals||1%|
|% Daily Value*|
|Kilojoules 73 kJ||1%|
|Fat 0 g||0%|
|Sodium 1.8 mg||0%|
|Carbohydrate 4.1 g||1%|
|Protein 0.5 g||1%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|