Spicy Butternut Squash and Carrot Soup
It’s soup season and this is another throw-it-together recipe that came about with the ingredients I had at hand at home.
This cosy soup balances the sweetness of root vegetables with aromatic spices, making it a satisfying bowl of goodness on it's own. But it is soooo good with a hunk of crusty, buttered bread too.
Why you'll love this soup:
Full of gut-loving, anti-inflammatory spices
Hearty and nutritious, helping you get your daily veg count and fibre in
Perfect for batch-cooking and freezing
Quick and easy to put together
Ingredients:
1 small butternut squash
3 medium carrots
Water (enough to cover vegetables)
2 inch chunk fresh ginger, sliced
1 teaspoon salt
Pinch of ground nutmeg
Pinch of ground cinnamon
Crushed black pepper to taste
Ground cayenne pepper to taste
¼ teaapoon ground ginger
1 tablespoon creamed coconut
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon ghee
2 small or 1 medium onion, chopped
Method:
1. Roughly chop the butternut squash, carrots and ginger. Place them in a large pan and add just enough water to cover. Add the salt.
2. Cover and bring to a boil then lower the heat and simmer for a further 10 minutes or until the vegetables are soft.
3. Transfer the vegetables and liquid together into a blender. Add the nutmeg, cinnamon, black pepper, ground ginger and creamed coconut. Blend until smooth.
4. Crush the coriander and cumin seeds together in a pestle and mortar. Add these to a separate pan with ghee over a low heat. Cook on low heat for a minute until fragrant.
5. Add the onions, coating them in the ghee. Cover and cook until the onions are translucent and blistered.
6. Pour this spiced onion mix to the blended soup and stir in until fully combined. If you prefer a smoother soup texture, blend the soup again. I prefer a slightly chunky texture so leave the chopped onions as they are.
7. Ladle into bowl and serve hot with toasted, buttered bread and a sprinkle of chilli flakes for some extra heat.
