Butternut Squash Soup
A warm winter soup with a bit of a kick. This soup recipe is a great lunchtime or dinner meal that can be made ahead of time, reheated or even frozen.
Servings 4 People
- 1 Medium Butternut Squash
- 2 Medium Sweet Potatoes
- 1 Cube Vegetable Stock
- 1 Can Coconut Milk (400ml)
- 2 tsp Turmeric Powder
- 1 tbsp Curry Powder
- Salt & Pepper to taste
- 4 Cloves Garlic
Preping the Vegetables
Preheat Oven to 250
Peel and dice the butternut squash and sweet potatoes into 1inch cubes.
Boil both the squash and potatoes in a pan for until they begin to soften.
Carefully drain away the water and transfer to a baking tray with a little bit of oil to stop the vegetables from sticking. Sprinkle salt and pepper over the vegetables, add the garlic cloves and put into the oven to bake for 45 minutes.
Making the Soup
Dissolve 1 vegetable stock cube in approximately 400ml boiling water and add to a blender.
Remove the vegetables from the oven and add to the blender, before adding the coconut milk, turmeric and curry powder and blend.
NOTE: Depending on the size of your blender you may need to blend the soup in batches. To do this simply add half of the vegetables at a time with half of the liquid ingredients.
Once all is blended into a smooth soup texture, transfer into a pan. If the texture is too thick, simply add a little bit of water until you reach the desired texture.
Cooking the Soup
Once in the pan heat the soup on a medium heat while stirring regularly.
You can add more spices or salt and pepper at this point to adjust the soup to your taste.
Serve immediately or allow to cool completely before putting into the fridge or freezer for later.
Calories: 365kcal | Carbohydrates: 43.7g | Protein: 6g | Fat: 17.9g | Saturated Fat: 12.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 132mg | Potassium: 788.4mg | Fiber: 5.9g | Sugar: 15.9g | Vitamin A: 24290IU | Vitamin C: 44.5mg | Iron: 2.2mg