Soup is my favourite quick winter supper. All it takes is veg and some stock to make a delicious meal. For this I added coconut milk which makes it extra creamy. It really is simple, roasted butternut squash with some spices blended with coconut milk and stock, this can be adapted for any other root veg you have, try it with sweet potato or parsnip…or combine a few!
2 small or 1 large butternut squash
2 tbsp coconut oil
1 tsp chilli flakes
1tsp ground cumin
1/2 can coconut milk
2 cups vegetable or chicken stock
1/4 cup pecans
1/4 cup cashews
1 tsp salt
1 tsp coconut oil
1 tsp cumin
1 tsp honey
What to do…
Heat the oven to 180 degrees. Peel and deseed the butternut squash and chop into chunks. Place on a baking tray and cover in the coconut oil, its fine if the oil is still solid, just spoon in on in blobs. Sprinkle over the chilli flakes, cumin, salt and pepper and shake to make sure everything is coated.
Make sure the squash is spread out on the tray, you might want to put it on two trays. Cook the squash for around 40 minutes. Cooking time will depend on the size of the chunks of squash, keep an eye on it, it is done when the squash has softened and turned slightly golden.
Remove from the oven and allow to cool slightly before transferring to a blender. Add the coconut milk and blend until smooth.
Add the stock cube to boiling water, I use Kallo organic stock cubes. Put one cup of stock in the blender with the squash. When this is thoroughly combined transfer the mix into a saucepan. At this point you can add the remaining stock, as much or as little as you like to get your preferred consistency.
To make the topping roughly chop the nuts, keeping the pieces quite large. Place all the ingredients except the honey in a dry frying pan over medium heat. Allow to toast slightly so the nuts begin to colour, this only takes a couple of minutes. Then add the honey and toss to combine. Remove from the heat and allow to cool.
Spoon the soup into bowls, season and top with your nutty mixture. You can also top with soup with toasted seeds, the added crunch really makes it! Also try it with a dollop of coconut yoghurt!
Enjoy this winter warmer.