SPICED BUTTERNUT SQUASH SOUP
As it was Halloween this week I thought I would make a Spiced Butternut Squash Soup. This soup is Gluten Free, Vegan, a little bit Spicy and Delicious.
- 2 Butternut Squash, peeled and cut into chunks
- 3 tablespoons of Coconut Oil
- 1 large Onion, diced
- 3 cloves of Garlic, chopped
- 1 x 2 inch piece of Ginger, peeled and grated
- 3 Leeks, halved and sliced
- 1 teaspoon of Chilli Flakes
- 1 can Coconut Milk
- 1 litre of Vegetable Stock
- Coriander, chopped, to serve
Preheat your oven to 190 degrees. Place 2 tablespoons of Coconut Oil into the roasting pan and put in oven to melt. Once it is melted, add the Butternut Squash chunks, turn them over in the oil and bake in the oven for approximately 1 hour. Check during this time and turn them as needed so they brown evenly.
Whilst these are cooking, melt your remaining 1 tablespoon of Coconut Oil in a deep sided pot. Saute the Onion, Garlic, Ginger and Leeks until the onion is translucent. Add your Chilli Flakes and Vegetable Stock and bring to a simmer. Add the roasted Butternut Squash and continue to simmer for 1/2 hour.
Add the Coconut Milk and gently heat through. (Don’t let it boil after adding the Coconut Milk as it can split)
Blend your soup until it is nice creamy consistency. You may need to add a little more water if the soup is too thick, it depends how you like it. Gently reheat.
Serve with chopped Coriander sprinkled on top.
I ate my soup with a slice of McCambridges Gluten Free Bread, toasted and topped with Guacamole (Vegetarian version) and a side of Wild Red Salmon (non Vegetarian version).
This soup freezes very well.