Perfect as a batch cook and freeze recipe which can also double up as a sauce for a quick n filling main meal…add some of the soup to cooked onions, peppers, broccoli, spinach and chickpeas (or whatever you have lurking in the fridge) serve it with some quinoa or rice and you got yourself a banger!
COCONUTTY ROASTED BUTTERNUT SQUASH SOUP
Servings: 3
Ingredients
- 1 large butternut squash (600g cooked flesh)
- 1 onion, diced
- 2 large garlic cloves, minced
- 1/2 tbsp ginger, minced
- 1 tin full fat coconut milk
- 1.5 tbsp almond butter or peanut butter
- 1/2 + 1/4 tsp cumin
- 1/2 + 1/4 tsp ground coriander
- 1/2 tbsp maple syrup
- 1 tbsp soy
- 1 tbsp lime juice
- 2 tsp coconut oil
- 1/2 tsp himalayan salt
Optional toppings
- Toasted pumpkin seeds
- Coconut yog
- Coconut chips
- Desiccated coconut
- Spring onions
- Fresh coriander
Instructions
- For the roasted butternut- this can be done in advance, or used straight from the oven.
- Preheat the oven to 180c.
- Cut the butternut in half. Scrap out the seeds. Brush with oil and bung the halves onto a baking tray.
- Whack in the oven for around 1 hour or until the butternut is completely soft.
- For the soup. In a saucepan fry onions in the coconut oil till soft and transulcent, about 5 mins. Add in the spices, garlic and ginger, cook for 2 mins stirring regularly.
- Whack in the remaining ingredients, bring up to the boil and simmer for a couple of mins.
- Pour into a blender and blitz till smooth- you may have to do this in batches to achieve a velvet smooth texture.
- If eating straight away, add back into the pan and heat till warm.
- Bung into bowls, top with toppings and dig in!
- BISH BOSH BASH
