Nourish - Roasted Butternut Squash Soup
Butternut squash is a nutrient rich veggie, providing a very good source of beta-carotene, vitamins A, C, B6 and folate, plus magnesium, manganese, calcium and potassium.
It’s low in fat and provides an ample amount of dietary fibre, making it overall a very well balanced food.
The flavour of the humble butternut squash can be easily transformed by roasting it, and this makes for a marvellous dense, silky soup.
Our Butternut Squash soup is the essence of autumn with its golden yellow hues and warming chilli undertone. Enjoy with a slice of toasted bread, rubbed with raw garlic – mmm!
- Preheat the oven to 180C
- Place the squash on a roasting tray, cut side up, and bake 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.
- Garnish with fresh herbs, toasted almonds/cashews, a dollop of yoghurt or even with a splash of beetroot kvass which gives a sour balance to the natural sweetness of the squash.
Let’s talk nutrition
Creamed coconut (not to be confused with the more commonly known coconut cream) comes in a solid, concentrated block that melts once heated. It is the unsweetened dehydrated fresh meat of a mature coconut, that has been ground in to a semi-solid white cream.
Vegetable stock can be homemade using your own veggies, herbs and spices, or you can use stock powder to help you to make the tastiest of soups and stews.
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