nutrition
SPICED BUTTERNUT SQUASH SOUP
Ingredients 1 tbsp. coconut or avocado oil 2 medium shallots (thinly diced) 2 cloves garlic, minced (2 cloves yield ~1 tbsp. or 6g) 1kg peeled & chopped butternut squash (1 medium butternut squash ) 1 pinch each sea salt + black pepper (plus more to taste) 1 1/2 tbsp. curry powder 1/4 tsp. ground cinnamon 1/4 tsp. chilli (or garlic chilli paste) 1 can light coconut milk 0.5l vegetable broth (DIY or storebought)
2-3 tbsp. Organic Maple Syrup (or sub coconut sugar) chilli flakes (to decorate) roasted pumpkin seeds (to decorate)
Method Heat a large pot over a medium heat. Once hot, add the oil, shallots, and garlic. SautĂŠ for 2 minutes, stirring frequently. Add the butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat the butternut squash pieces in the seasoning. Then, cover and cook for 4 minutes, stirring occasionally. Add the coconut milk, vegetable broth, maple syrup or coconut sugar, and
chilli garlic paste. Bring to a low boil over a medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until the butternut squash is soft enough to put a fork in. Use an immersion blender and puree on a high setting until smooth and creamy. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over a medium heat. Serve as is or with garnishes of choice. Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Recipe credit: Arabella Ogilvie
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