Amazing Butternut Squash Soup
A delicious, healthy, packed with flavour and comforting dish perfect for a winter or rainy day.
Ingredients
For Roasting
- 1 medium butternut squash peeled, seeded, and roughly chopped
- 3 large carrots chopped
- 5 cloves garlic peeled
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp Rosemary
- 1 tsp ground cinnamon
- salt to taste
For cooking
- 3 large leeks roughly chopped
- 3 large celery sticks roughly chopped
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp turmeric
- 1/4 tsp cayenne optional
- 1/2 tsp red pepper flakes optional
- 1 tsp ground ginger
- 1 tsp allspice
- 1 tbsp bouillon powder chicken or beef flavour
- 4 cups beef broth or chicken
- 1 cup coconut milk and 1 tbsp for topping if desired
- salt and pepper to taste
- chives for garnishing
Instructions
- Preheat the oven to 425 degrees. Place the chopped butternut squash, carrots, garlic, half of the olive oil, honey, rosemary, ground cinnamon, and salt in a large baking dish. Mix well and bake for 25 minutes.
- Meanwhile, heat the rest of the olive oil in a large pot over medium heat. Add the chopped leeks and celery and sauté until soft and translucent.
- Add paprika, turmeric, cayenne pepper, red pepper flakes, ground ginger, allspice, bouillon powder, ground cinnamon, nutmeg, and cayenne pepper to the pot and stir until the spices are evenly distributed.
- Pour the beef/chicken broth into the pot and stir to combine. Turn the heat up to medium-high and bring to a boil.
- Remove the butternut squash from the oven and add to the pot. Stir well then reduce the heat to low and let the soup simmer for about 10 minutes.
- Remove the pot from the heat and let the soup cool for a few minutes. Transfer the soup to a blender and blend until smooth. You can also use an immersion blender.
- Return the soup to the pot and stir in the coconut milk. Adjust salt and pepper to taste.
- Heat the soup over low heat until it is heated through. Ladle the soup into bowls and garnish with chives, and more red chilli flakes if desired.
- Add a tablespoon or two of the coconut milk for a final touch
Video
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Calories: 445kcalCarbohydrates: 47gProtein: 8gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 0.1mgSodium: 1349mgPotassium: 1328mgFiber: 8gSugar: 14gVitamin A: 31087IUVitamin C: 53mgCalcium: 198mgIron: 6mg
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