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