Roasted Coconutty Butternut Squash Soup

A blended recipe by Loretta Harmes, recipe designer at The Nil By Mouth Foodie.

Ingredients

1 large butternut squash (600g cooked flesh)

1 onion, diced

2 large garlic cloves, minced

½ tablespoon ginger, minced

400ml tin full-fat coconut milk

1 ½ tablespoons almond butter or peanut butter

¾ teaspoon cumin

¾ teaspoon ground coriander

½ tablespoon maple syrup

1 tablespoon soy sauce

1 tablespoon lime juice

2 teaspoons coconut oil

½ teaspoon Himalayan salt

Optional toppings

(wouldn’t recommend blending these)

Toasted pumpkin seeds

Coconut yoghurt

Coconut chips

Desiccated coconut

Spring onions

Fresh coriander

Method

Preheat the oven to 180C. Cut the butternut pumpkin in half, scrape out the seeds. Brush with oil and bung the halves on to a baking tray. Roast for around one hour or until the pumpkin flesh is completely soft. This can be done in advance or used straight from the oven.

In a saucepan, fry onions in the coconut oil until soft and translucent (about 5 mins). Add in the spices, garlic and ginger, cook for 2 minutes stirring regularly.

Add in the remaining ingredients, bring to the boil and simmer for a couple of minutes.

Pour into a blender and blitz until smooth. You may have to do this in batches to achieve a velvet-smooth texture.

If eating straight away, add back into the pan and heat until warm.

Nutrition

1kcal/ml

Protein: 31g

Fibre: 20g

Iron: 8.7mg