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Butternut Squash, Red Pepper and Coconut Soup
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The Bristol Magazine OnlineReposted by 
The Bath Magazine
The Bath MagazineButternut Squash, Red Pepper and Coconut Soup
Sweet and earthy, mildly spicy, nutritious… and delicious. Getting ahead/got leftovers? Your soup will sit happily in a sealed container in the fridge for up to 3 days, or up to 3 months in the freezer. Ingredients (makes 6-8 portions) 1.5kg butternut squash, peeled, deseeded and cut into 3cm cubes 2 red peppers, deseeded and roughly sliced 3-4 tbsp olive oil 1 tbsp runny honey (optional) 1 large red onion, peeled and roughly chopped 2 cloves o…
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