This soup is proof that simplicity is more than often the best way cook.
My way of cooking is simple, healthy, & fast; exactly what this recipe is!
Ingredients (serves 4) :
2 butternut squash
1 large carrot, peeled & cut into chunks.
1 large white onion, finely diced.
2 cloves of garlic, minced.
1 litre of vegetable stock.
1 1/2 Tbsp tikka curry powder.
Tsp ground cinnamon/turmeric/nutmeg/ & ground cumin.
1/2 tsp of chilli flakes.
Tsp of soy sauce & teriyaki sauce.
Tbsp of coconut oil.
A pinch of both sea salt + black pepper (plus more to taste).
Method:
*Pre heat the fan oven to 200 degrees C.
*Slice both butternut squashes into halves, sprinkle with olive oil, sea salt & black pepper. Place into the oven for around 45 mins.
*Once the squash is ready, remove from the oven, allow to cool.
*Once cool, remove the seeds, & spoon out the flesh & place into a bowl.
* Heat a large saucepan over medium heat.
*Add the coconut oil, onions & garlic. Add sea salt, black pepper, & ground cumin. Saute until softened.
*Add the vegetable stock to the pot, the flesh of the squash & the carrot chunks.
*You can also add the curry powder, turmeric, nutmeg, cinnamon, chilli flakes, & sauces.
*Bring to a low boil, cover & simmer until the carrot is softened.
*Transfer to a blender/or use a hand blender, and puree on high until creamy & smooth.
*Return to the pot & taste test. Add more sea salt or any spice you feel is needed.
Voilaa & Enjoy!
Until Next Time, Ella xxx
