I'm so excited to share today's recipe with you as it's for one of my favourite soups. This warming soup has a creamy texture and blends a delicious combination of flavours. It's so comforting! I love the vibrant orange colour too.
Three great health benefits: boosts immunity, promotes healthy skin, rich in antioxidants
Serves 3
Freezes well
3-4 tbsp coconut oil (liquid)
1 butternut squash, peeled, deseeded and cut into chunks
650g carrots, washed thoroughly and cut into bitesized pieces
1 onion, finely chopped
1 tbsp fresh ginger, grated
1 x 400ml can coconut milk
500ml vegetable stock
Salt & pepper, to season
Chilli Tamari Roasted Pumpkin Seeds, to garnish (optional- but worth it! Click here for the recipe)
Method:
1) Preheat oven to 180 degrees C.
2) Place 1-2 tbsp coconut oil in a roasting tin and add the carrots, making sure they are evenly coated in the oil. Roast for 30 minutes, turning occasionally. Remove from the oven and set aside.
3) Place 1-2 tbsp coconut oil in a roasting tin and add the butternut squash, making sure the pieces are evenly coated in the oil. Roast for 20 minutes, turning occasionally. Remove from the oven and set aside.
4) In a large saucepan, heat 1 tbsp coconut oil over a medium heat. Add the onion and cook until softened (this takes a few minutes). Add the ginger and cook for approximately 1 minute.
5) Add the roasted vegetables to the saucepan and stir so that all of the ingredients are combined.
6) Add the coconut milk and vegetable stock. Stir and season to taste with salt and pepper. Reduce the heat and simmer for approximately 20 minutes, stirring occasionally.
7) Pour the soup into a blender (you will likely need to do this in batches) and blend until smooth.
8) To serve, pour into bowls and top each with a teaspoon of the roasted pumpkin seeds.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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