Butternut Squash Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
I love butternut squash and it's really good for you. Packed with vitamin A, fibre, potassium, and magnesium this recipe maximises on all this goodness.
  • 1kg butternut squash
  • 2 medium sized organic onions (red/white)
  • 3 cloves organic garlic
  • 1 tsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 850ml organic/homemade vegetable stock
  • 2 tsp mid/medium curry powder
  • 2 tsp sea salt
  • 1 tsp fresh ground black pepper
  • ΒΌ tsp nutmeg
  1. Cut the squash into quarters/sixths depending on its size, deseed and place flesh down on a lined baking sheet
  2. place in a preheated oven, 350F/180C and roast for approximately 45 minutes until the flesh is soft.
  3. remove from the oven allow to cool and scoop the flesh away from the skin.
  4. Chop the onions and garlic finely, if available use a food processor.
  5. Warm 1 tsp of coconut oil in a heavy bottomed saucepan and add the cumin and coriander seeds, once toasted lightly add the onions and garlic.
  6. Pour over 6-8 tbs of water and steam fry(cook the vegetables at a high heat in the water for 6-8 minutes until soft and translucent, stir regularly)
  7. Add the squash flesh stir to combine and then add all the other ingredients.
  8. Bring to the boil then simmer for 10-15 minutes.
  9. Pour into a food processor and blend till smooth.
  10. Serve with a sprig of coriander or some toasted butternut squash seeds and some hunks of fresh, warm bread.
Recipe by HEALTHY-CHEF at https://healthy-chef.co.uk/butternut-squash-soup/