The perfect cold weather soup
This soup is incredibly easy to cook and is immunity boosting- great for autumn or winter, or if feeling a bit run-down or unwell.
Servings
4
Prep time:
5min
Cook time:
60min
Difficulty:
Easy
Ingredients
- 600g butternut squash
- 2 garlic cloves
- 1 onion
- 1 vegetable stock cube
- 1 thumb of ginger
- 1tbsp turmeric
- 1tbsp vegetable oil
- 1 can coconut milk (400g)
- salt and pepper to taste
We used fresh butternut squash but you can also use frozen butternut squash pieces to save prep time.
Feel free to add additional ingredients- such as chilli flakes, or toppings such as lardons or croutons.
Step by Step Instructions
Step 1
First, preheat the oven to 200 degrees celcius, then prepare the butternut squash: if using fresh, peel, chop in half, scoop out the seeds and chop into pieces. Place into a roasting dish, then roast for 40 minutes.
Step 2
Meanwhile, peel and dice the onion. Heat the vegetable oil in a pan, then add the onion and cook for 10 minutes on medium heat, stirring occasionally. Then, peel and roughly chop the garlic and also add this to the pan.
Step 3
Once the butternut squash has roasted for 40 minutes, take out of the oven, and add to the pan. Next, crumble in the stock cube, and the butternut squash piece, and pour over 800ml of boiling water. Cook for 5 minutes.
Step 4
Next, add the turmeric, coconut milk and salt and pepper to taste. Mix well, and cook for a final 5 minutes.
Step 5
The soup should now be cooked. Blend it using either a hand blender (watch out for splashes) or using a food processor.
Step 6
The soup is now ready to serve. Enjoy!
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