There are millions of squash soups out there, but by far this one is my favourite, Roasted Squash & Coconut Soup. So velvety, smooth, sweet and delicious. I like to add a pinch of ginger to give it a good kick.
What is your favourite soup to keep warm? Remember to tag #healthyforkful so I can see some of your creations!
- 1 butternut squash aprox 1kg
- 300 ml coconut cream low in fat
- 240 ml water
- 1 spring fresh rosemary
- 1-2 cm fresh ginger root peeled
- 1 tablespoon apple cider vinegar
- sal & black pepper
- a handful pumpkin seeds peeled and roasted
- 1 leek cut it and washed
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Preheat the oven to 200ºC.
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Cut the squash by half and long side. Put on an oven tray, skin side up (don't need to be peeled) and roast 40 minutes until the flesh is soft. Remove from the oven and leave it to cool down a little bit.
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Meanwhile in a pot, saute the leek until fragant and translucid, about 10 minutes. With spoon, remove the flesh of the pumpkin and add to the pot, discarding the skin.
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Add ginger, rosemary, salt and pepper and cover with water. Bring to boil and leave it simmer for 20 minutes.
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Blend it with a food processor or a hand blender and serve immediately with some of the roasted pumpkin seeds.