Its officially October! The nights are drawing in and the leaves are turning brown which means I'm now starting to crave warming, hearty food. Butternut squash soup has always been a favourite of mine, but I usually add Carrots or Sweet Potato in the mix too. This recipe was 'souper' easy and tasty so I thought I would share it with you guys.
You will need:
1 Butternut Squash
4 Cloves of Garlic
1 thumb sized piece of Ginger
2 tspn of Garam Masala
1 tspn of Turmeric
1 tspn of Cumin
1 tin of coconut milk
a handful or Coriander
400ml of Veg stock
Coconut Oil
Equipment:
1 food processor
1 roasting tray
1 peeler
1 sharp knife
1 chopping board
1 ladle
Method:
Preheat the oven to 180c Gas mark 5/6
Add a couple of tspn of Coconut Oil to the roasting tray and place into the oven to heat
Peel and chop the Butternut Squash
Remove tray from the oven and add Squash to tray with 1 tspn of Garam Masala, salt and pepper and sure the Squash is evenly coated then place back into the oven to bake for around 20/25 minutes
Meanwhile, peel and dice the Garlic and Ginger and sauté
Then add the Vegetable Stock, the other spices, Coriander and coconut milk and leave to simmer
After 20/25 minutes remove Squash from over and blend together with the stock until smooth
Season with salt and pepper and serve!
(I also added a spoonful of Coconut Yoghurt, sprinkle of seeds and some fresh Coriander)
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