Butternut Squash and Brown Rice Soup with Coriande
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!
- 1 kilogram butternut squash
- 2 tablespoons coconut oil
- 2 onions
- 2 garlic cloves
- 1/2 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 litre vegetable stock
- 175 grams brown rice
- A handful fresh coriander
- 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.