It’s that time of year again when we all have a few too many pumpkins and squashes dotted around the house and we need to start making way for the Christmas decorations (just me!?)! This is such an easy recipe but is so tasty, filling and perfect for those cold autumnal days! This recipe serves 4.
1 hour 20 minutes
1 butternut squash
500ml vegetable stock
400ml tin of coconut milk
3 tbsps. garlic-infused oil
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. turmeric
Salt and pepper to taste
Preheat your oven to 180 degrees C.
Quarter the butternut squash (I don’t bother peeling the skin off- once it’s roasted you can puree it with the rest of the soup!) and place in a roasting dish with 2 tbsps. of garlic oil, sage and thyme making sure all the squash is nicely coated in the oil. Pop in the oven for approx. 40 minutes until the squash is soft.
In a large pot, gently fry the sliced spring onions in the remaining garlic oil until softened. Then add the butternut squash, stock, coconut milk, paprika, turmeric. salt and pepper and stir well.
Leave to simmer for approx. 30 minutes then blitz until smooth (or until you reach your desired consistency).
I also roasted the butternut squash seeds in a little oil and smoked paprika and we scattered them on top!
For more soup recipes, have a look here!