This delicious soup is perfect for a chilly winter’s day. It’s like a hug in a bowl! Butternut squash is low in fat, full of potassium, vitamin C and B vitamins as well as having high levels of beta carotene which converts to vitamin A and has been identified as helping to prevent breast cancer. Chillis have up to seven times the amount of vitamin C as an orange and they aid digestion, relieve migraines and joint and muscle pain. Onions and garlic are powerful immune boosters and the addition of coconut milk gives you a soothing, warming bowl of soup that will leave your body feeling very happy.
Ingredients:
- 1 butternut squash, peeled and deseeded
- 2 tbsp olive oil
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 1 or 2 red chillies, deseeded and finely chopped
- 600ml hot vegetable stock
- 200ml coconut milk (light, if you are watching calorie intake)
- Salt and pepper
- Coriander to serve
Method:
- Heat oven to 200 degrees.
- Cut the squash into large cubes and pop into a baking tray. Drizzle with olive oil and roast for 30- 40 mins, turning once during cooking, until golden and soft.
- Whilst the squash is baking, heat up a drizzle of olive oil in a pan and gently cook the onions, garlic and chilli until soft
- Once the butternut squash is cooked, add it to the pan along with the stock and coconut milk.
- Whizz up with a stick blender until smooth (or pop it into a food processor if you prefer your soup with no bits)
- Heat it through and season well with salt and pepper
- Serve with a sprinkle of coriander