Serves: 6
Cooking time: 30 minutes
1 tablespoon coconut oil or ghee
1 large onion, roughly chopped
3 garlic cloves, chopped
2 teaspoons ground turmeric
2 tablespoons good quality curry powder (if it’s a ‘medium’ or ‘hot variety’ you might not want to add more chilli)
1 coriander stalk (leaves used below)
1 large butternut squash or other squash (about 1.5 kg), peeled and roughly chopped into 1 inch cubes
1 x 400ml tin full fat coconut milk
3 pouches (972g) Borough Broth Co. Free-Range Organic Chicken Bone Broth
juice of 1 lime or 1/2 lemon
1 chopped fresh chilli or ¼ teaspoon cayenne or chilli powder (adjust to your taste)
sea salt and freshly ground black pepper
To serve
3 tablespoons coconut flakes or desiccated coconut
a handful of coriander leaves (stalk used above)
Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
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