CURRIED BUTTERNUT SQUASH SOUP

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

 

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