Caribbean squash & coconut soup

• Butternut squash1
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Dried mixed herbsstore cupboard3g
• Coconut milk (400ml tin)1
• Stock cubes (12 pack)1
• Sliced wholemeal loaf1

Plus salt and pepper. About £2.90 for the amounts used.

Method

1. 1

   Fry 1 chopped onion for 5 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tsp mixed herbs for 1 minute.

2. 2

   Add 1 butternut squash, peeled, deseeded and chopped, and 1 stock cube dissolved in 700ml boiling water. Simmer for 20 minutes until soft.

3. 3

   Add 1 tin coconut milk and blend until smooth. Season.

4. 4

   Serve with bread from the loaf.