Butternut Squash & chilli soup (with pumpkin seeds)
Warming, sweet and spicy – this root vegetable soup is such a comforting bowel of goodness. Butternut squashes are rich in vit A and the added ginger packs a powerful anti-inflammatory punch. A great dish to serve to keep any possible colds at bay. Try sprinkling some pumpkin seeds on top for a flavoursome protein boost.
- 1kg squash – such as crown prince or butternut squash
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- Thumb sized piece of ginger, finely chopped
- 2tbsps coconut oil
- 500ml vegetable stock
- 1tsp smoked paprika
- ½ fresh chilli, finely chopped
- Salt and pepper
- Handful of toasted pumpkin seeds
- Preheat the oven to 200C.
- Cut the squash into wedges and scoop out the seeds. P
- ut the squash wedges into a roasting tray with a tablespoon of coconut oil and season with a pinch of salt and pepper.
- Roast for 40 minutes, or until soft.
- Meanwhile, fry the chopped onion, garlic and ginger in the rest of the coconut oil until soft.
- Add the smoked paprika and fresh chilli and fry for a further minute, before removing the pan from the heat.
- When the squash is ready, scrape the flesh away from the skin and add it to the fried ingredients.
- Pour about 400ml stock into the plan and use a hand blitzer to blend it all together to a thick, creamy puree.
- Check the seasoning, and add more salt and pepper to taste, and more stock, until you reach the consistency you like
- Serve in warm bowls, topped with toasted pumpkin seeds and extra chilli if you like it hot.