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