Simple spiced butternut squash soup
Author: 
Recipe type: Lunch or Dinner
Serves: 4
 
Ingredients
  • Ingredients
  • 1 whole large butternut squash (roasted whole in advance)
  • 750ml- 1litre Homemade Chicken or vegetable stock
  • 4 garlic cloves
  • 1 medium sized onion
  • 1 dsp coconut oil or ghee
  • 1tsp grated ginger
  • Good pinch of all or any of the following:
  • Curry powder
  • Turmeric
  • Cumin seeds
  • Coriander
  • Basil oil (optional)
  • 1 packet or bunch of basil
  • Good glug of olive oil
  • Small pinch of Maldon sea salt
Instructions
  1. Roast the butternut squash whole in the oven at 180 degrees for about 1hr 30, no oil or foil needed just whack it in as it is. You can do this in advance or whenever fits with your day, in this instance I did it the day before.
  2. Wrap 4 cloves of garlic in foil and roast for 20-30mins in hot oven.
  3. Whilst that is roasting chop the onion and place in pan with coconut oil, heat until it is lightly sizzling then turn down heat, add all the spices and ginger, give a good stir to coat the onion then put on the lid and cook over a low heat heat.
  4. Whilst the onion is cooking place your roasted butternut squash on a chopping board, slit it open lengthways, the knife should just glide through the soft flesh. Scoop out all the flesh, discarding the seeds or setting aside for later use. Add the flesh to a bowl and season with salt and pepper.
  5. Keep checking the onion ideally you want it to be translucent with the edges very lightly browned, this gentle caramelisation will add amazing flavour, however make sure the pan does not get too hot and the spices don’t burn.
  6. When the garlic is ready remove from the oven and squeeze out the soft roasted garlic, add it straight to the pan.
  7. Add the butternut squash flesh and give it all a good stir.
  8. Next add the chicken stock you may want to start with 500ml to get an idea of consistency you can also add more later.
  9. Bring to a gentle boil then add the whole contents of the pan to a blender and blend on high until completely smooth.
  10. Check consistency it should be not too thin and not to thick add more stock if required.
  11. Taste and check seasoning.
  12. For the basil oil, add all the basil leaves to a food processor turn on power and gently drissle the olive oil keep blending until it is is the right consistency, season with small amount of sea salt.
  13. To serve place the soup in a bowl drissle with basil oil and top with pumpkin seeds.
Recipe by The Nutrition Kitchen at http://www.thenutritionkitchen.co.uk/simple-spiced-butternut-squash-soup/