Caribbean Autumn-Spiced Butternut Soup
Get ready to cook
1. Heat a pan to medium-high heat. Add some oil and butternut. Stir fry for 3-4mins until butternut is golden brown all over. Lower heat and cover to cook for 10mins, stirring occasionally.
2. Add Mozambican Coconut Piri Piri, allspice and nutmeg; stir fry for 30sec.
3. Add coconut milk and vegetable broth; mix well. Bring to boil then lower heat; cover and simmer for a further 15-20mins until butternut is tender and cooked.
4. Using a hand blender, blend butternut until soup is smooth. Serve with bread.
250g Mozambican Coconut Piri Piri
900g diced butternut
1½ tsp ground allspice
1½ tsp ground nutmeg
900ml coconut milk
500ml vegetable broth from vegan stock cube