Spicy Squash Soup

Ingredients

• 1 butternut squash

• 2 tsp Protein World coconut oil, melted

• 1 large onion, chopped

• 4 whole cloves of garlic

• 1 can coconut milk

• 4 cups veggie stock

• 1 tsp chilli flakes

• pinch of cayenne

• salt + pepper

Instructions

1. Scramble the eggs in 2 tbsp of oil, remove and set aside

2. Add the remaining tbsp of oil to wok and then add the rice for 3 minutes

3. Add the soy sauce and scrambled egg, mix for 2 minutes