PERFECT DISH FOR A COLD & GREY AUTUMN DAY! Butternut squash is quite possibly one of my favourite vegetables of all time. Apart from it being an utter pain to peel, once peeled you can quickly transform this super healthy veg into a lush and tasty soup. I just made this beautifully spiced soup in about 20-25 minutes: Ingredients: - 1 medium sized butternut squash peeled and diced in cubes - 1 red onion diced - 2 cloves of garlic finely chopped - 1 tablespoon of olive or coconut oil - 1 kallo organic stock cube - Half a litre of water (use more for a thinner soup) - 1 teaspoon of curry powder (use more for a stronger curry flavour) - A good squirt of Worcestershire sauce - Half a tin of coconut cream (you can use normal cream if you dont like a coconutty flavour, but with coconut cream it is also suitable for lactose intolerant people) - Salt & pepper to taste Optional: freshly chopped parsley or coriander Instructions: Saute the garlic and onion in the oil for a few minutes. Add stock cube, water and the diced butternut to the pan. Bring to a boil and boil until butternut squash has softened (10-15 minutes). Add coconut cream, curry powder, Worcester sauce, salt and pepper to taste. Blend with a hand blender until the soup is completely creamy. Sprinkle with some freshly chopped parsley or coriander TIP: Dont throw away the seeds inside the butternut! You can roast them in the oven and turn them into a healthy snack. Just spread them evenly on a piece of baking paper, drizzle with olive oil and add a sprinkle of sea salt on top, then roast at 200°C for approximately 10 - 20 minutes depending on how large the seeds are. Great to serve on top of your soup or have as a snack while cuddled up on the sofa.
Posted on: Fri, 17 Oct 2014 16:27:43 +0000
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