Thai Butternut Soup

Thai butternut soup
Serves 4

• 1 Tbsp of coconut oil or light olive oil 
• 1 Onion, diced 
• 1 Pkt Waitrose cooks ingredients Thai mix 
• 1 Butternut squash, peeled and chopped
• 1 Tin Biona (light optional) coconut milk 
• 250ml Water 
• 1 Tbsp Bouillon Stock Powder
• 1 salt & pepper to taste

1. Heat the oil in a large saucepan. Add in the onion and let it cook stirring frequently until it's golden.
2. Turn heat down to medium and add the Thai mix, stir for another minute or two before adding the butternut squash followed by both the coconut milk, water & Bouillon powder.
3. Bring to the boil then turn the heat down and let it simmer gently for 45 minutes.
4. Once the butternut is soft blend until the soup is silky smooth.
5. Garnish with fresh chilli and coriander 

Tips
-Give it a kick by adding a tbsp of curry powder at the stage you add in the Thai mix.
-Turn it into a fish curry by adding in cod or salmon for the last 30 minutes of cooking.