Butternut Squash & Coconut Soup
The health benefits of the humble butternut squash are surprisingly lengthy. Rich in fibre (for healthy digestion), phytonutrients (anti-inflammatory, anti-oxidant), vitamins and minerals, this bright orange veg is health giving in many ways. Rich in antioxidants A, D, E, vitamin C and B vitamins, three spoonfuls of butternut squash counts as one of your 5 (or 9) a day. Butternut squash also contains calcium, potassium, magnesium and zinc.
At this time of year, focus naturally comes to the beta-carotene (vitamin A), vitamin C and zinc found in butternut squash which helps to support the natural function of the immune system. Making this delicious soup perfect to ease a cold or strengthen your immune system.
It's simple to make and tastes delicious. Add your favourite toppings such as pumpkin seeds, coconut yogurt, or chilli flakes for added texture and flavour.
Ingredients:
2 Medium Sized or 1 Large White Onion
1 Leek
1 Butternut Squash
1 Courgette
1 thumb size piece of fresh organic ginger
1 tbsp of ground turmeric
1 tin of full fat
2 tbsp Coconut oil
2 tbsp of vegetable bouillon or vegetable broth
Fresh Coriander, stalks and leaves
Kosher or Himalayan Pink Salt and Black Pepper
Method
Preheat oven to 180C
Cut Butternut Squash in half, use a spoon to scoop out seeds and stringy squash bits
Put 1 tbsp of coconut oil in the hollow
Season squash with salt and pepper
Place butternut squash on parchment sheet on oven tray
Bake in the oven for 25-30 minutes or until soft
Remove from the oven and allow to cool
Remove skin from the butternut squash and chop
Top and tail the leek and courgette
Wash and chop the rest of the leek
Wash and chop the courgette
Peel and chop the onions
Grate the ginger
Chop the coriander stalks and remove the leaves
In a large pot melt 1 tbsp of coconut oil
Add onions and leek, cook on a low heat until softened
Add the grated ginger and ground turmeric
Season with salt and generous amount of black pepper
Add the courgettes and coriander stalks and cook for 5 minutes
Add the butternut squash and cook for a further 5 minutes
Mix the bouillon with boiling water and poor over the vegetables
Bring to the boil and reduce heat to simmer
Simmer for 15-20 minutes
Remove from the heat and allow to cool
Add the coconut milk including coconut cream
Season to taste and Blend
Heat soup and add the coriander leaves
