This is a perfect winter meal that is nutritious and soothing on a cold winter’s day. A quick and simple recipe that can be eaten immediately or frozen and stored for a later date.
I love to make soup! It’s such a simple process and the variations you can make are almost endless. One of my favourite cook books is The Soup Bible which I return to again and again. Soups also lend themselves to a vegan or plant based diet, you can easily create a creamy smooth texture without any diary in sight. Soup is a great way to use up odds and ends of vegetables in your fridge and to use up anything that looks slightly past its best.
This soup is one of my favourites as its filling and warming and you can add a variety of spices.
Ingredients- All organic if possible
- This will make about four portions
- 1 medium size butternut squash or small pumpkin
- 1 onion red or white, whatever you have in
- 2 x clove of garlic
- 1 inch piece of peel ginger (optional)
- 1 litre of vegetable stock
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon of turmeric
- ½ can coconut milk (optional)
- Olive oil for roasting
- Salt and pepper to season
- Chilli flakes to serve
Heat the oven to 180 degrees C
Line two large oven trays with foil and sprinkle with a fine drizzle of olive oil
Leaving the peel on, chop the butternut squash into 2/3 cm chunks (keep the seeds for roasting and snacking ). Spread the butternut squash out across the tray and evenly scatter over the paprika and turmeric. Drizzle over some olive oil and mix together.
Put into the oven and roast for about 40 minutes until It is golden and soft.
While the butternut squash is cooking, chop the onion, garlic and ginger and slowly fry together in a heavy bottomed pan. Once these are done set aside until your butternut squash is ready.
Once the butternut squash is done, add it to the pan of onion mix and add in the stock. I usually start with half a litre and do an initial bled with a stick blender to check the consistency and add more if needed. At this stage you can add the coconut milk if using it. I like mine quite thin and smooth, but its equally as good thicker and bit chunkier.
To finish, season with salt and pepper to taste, and sprinkle with chilli flakes to serve.