Butternut Squash, Ginger and Coconut Soup

Name: Butternut Squash, Ginger and Coconut Soup
Prep time: 5 min
Total time: 30 min
Ingredients: 1 butternut squash; washed and left whole; 1 tbsp organic virgin coconut oil; plus extra for greasing; 1 red pepper; 1/2 red onion; chopped; 2 cloves of garlic; minced; 1 tbsp finely chopped fresh ginger; 700ml low-sodium vegetable stock; 150ml low-fat coconut milk; 2 tsp smoked paprika; 1 tsp ground turmeric; 1 tsp dried chilli flakes; Himalayan pink rock salt and freshly ground black pepper; 2 tbsp chopped fresh coriander; to garnish; 2 tbsp pumpkin seeds; to garnish

Share & Comment

Ingredients

1 butternut squash, washed and left whole
1 tbsp organic virgin coconut oil, plus extra for greasing
1 red pepper
1/2 red onion, chopped
2 cloves of garlic, minced
1 tbsp finely chopped fresh ginger
700ml low-sodium vegetable stock
150ml low-fat coconut milk
2 tsp smoked paprika
1 tsp ground turmeric
1 tsp dried chilli flakes
Himalayan pink rock salt and freshly ground black pepper
2 tbsp chopped fresh coriander, to garnish
2 tbsp pumpkin seeds, to garnish

Instructions

Preheat the oven to 200°C. Lightly grease a baking tray with coconut oil.
Place the whole squash on the greased baking tray. Bake for 20–25 minutes, until it has started to soften and the skin is turning golden brown. Remove from the oven, and when it’s cool enough to handle, cut it open and remove the seeds. Peel off the skin and cut the squash into chunks.
Heat the coconut oil in a saucepan over a medium heat. Sauté the red pepper, onion, garlic and ginger for about 5 minutes, until the onion is lightly browned.
Place the chopped butternut squash, sautéed vegetables, vegetable stock, coconut milk, smoked paprika, turmeric, chilli flakes and some salt and pepper into a blender or use a hand-held stick blender. Blend until smooth.
Ladle into soup bowls and garnish with the chopped coriander and a sprinkle of pumpkin seeds. Serve hot.