Nutrition and wellbeing

Roasted Butternut squash and carrot soup

  • 1 Butternut squash roasted in large chunks with skin and seeds.
  • 500 grams carrots.
  • 4 cloves garlic.
  • 1 large onion.
  • ½ red chili chopped.
  • Chunk of fresh ginger.
  • Big squeeze of tomato puree.
  • Generous sprinkle of cumin seeds, coriander, nutmeg and cinnamon.
  • 2 heaped tsps reduced salt, vegan, gluten free Bouillon powder.
  • Organic butter or coconut oil for frying.

Roast butternut squash for 30/40 minutes until soft but not caramelized or blackened at edges. Gently fry onion and garlic in organic butter or coconut oil until softened then add cumin seeds, chopped carrots, chili and ginger. Stir and fry for a further 5 minutes, add stock (made with Bouillon powder), tomato puree and spices. Simmer until carrots are soft then add the butternut squash and simmer for a further 5 minutes. When done whizz it all up in a blender or with a hand held blender and add water until you reach your preferred consistency along with salt, pepper and maybe some chili powder to taste. It makes enough for approx 4 hungry people. It is delicious served with a swirl of tahini and some roasted seeds…. Yum!!

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