Spiced Butternut Squash and Carrot Soup

Karena Hutton

Spiced Butternut and Carrot Soup


Spiced Butternut Squash and Carrot Soup

Serves 4

1 Large Squash, peeled, deseeded and chopped into (roughly) 2 inch chunks
3 Large Carrots, chopped into big chunks
1 Large White Onion, peeled and roughly chopped
1 Green Chilli, chopped roughly (seeds removed if you don't like it too spicy, or you can omit altogether)
3 inches of Fresh Ginger, peeled and grated
3 Cloves of Garlic, peeled and roughly chopped
1 Tbsp Garam Masala
1 Tsp Groung Turmeric
1 Litre of Organic Vegetable Stock (I like Kallo brand)
2 Tbsp Coconut Oil

In a large stock pot over medium heat, melt the coconut oil, then add the onion, garlic, ginger and chilli, stir well, and allow to cook down until the onion begins to turn translucent, about 5 minutes. Add the garam masala and turmeric and stir well, mixing for about a minute. Add the carrot and squash, stir to combine, then add the stock, mixing well. Put a lid on the pot, bring to the boil, then allow to cook for about 10 minutes, or until the vegetables are tender when you prod them with a sharp knife. Allow to cool a little before blitzing in a blender or with a hand blender in the pot. This keeps well in the freezer for about a month, or will stay fresh in the fridge for 4 days, and is an amazing supper with a nice sambo on a rainy evening.


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