Ingredients
For the Chicken with spiced squash soup:
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Water 1.5 l
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Butternut Squash 300 g
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Coconut milk 150 ml
Preparation
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For the Chicken with spiced squash soup:
- Put the butternut squash on a tray and spoon over the KNORR Patak's Madras paste and mix well, roast in an oven at 180c for 20 minutes or until soft.
- Place the water in a pan and bring to the boil.
- Whisk in the KNORR Classic Chicken soup mix and simmer for 3 minutes.
- Add the roasted butternut squash and coconut milk then simmer for 2 minutes.
- Blend until smooth and serve.