This soup is the essence of autumn with its golden yellow hues and a warming chilli undertone. The butternut squash is vitamin rich, particularly A and C, and is easily transformed by roasting before making a dense, silky soup. Here it is served with a splash of beetroot kvass which gives a sour balance to the natural sweetness of the squash. A dollop of yoghurt is equally good as a garnish.
1 butternut squash, halved and deseeded
1 large onion, chopped
2 medium carrots, chopped
3 garlic cloves, minced
1 small red chilli, finely chopped
½ tsp. cayenne pepper
½ tsp. turmeric
1 or 2 litres vegetable stock
Sea salt and black pepper to taste
2 tbsp. coconut oil
2 tbsp. creamed coconut
Place the squash on a roasting tray, cut side up, and bake in a moderate oven 180c for about 45 minutes or until the flesh is soft. Scrape out the flesh and set aside.
In a large saucepan sauté the onions and carrots in the coconut oil for about 10 minutes until they are soft. Add the garlic, chilli and spices and stir over the heat to combine the flavours for another few minutes. Add the squash, vegetable stock and creamed coconut and bring to a gentle simmer. Cook the soup for a further 15 minutes, stirring to ensure the creamed coconut has melted. Blend the finished soup in a processor or with a hand blender.