5 min Prep, 40 min Cook
Anyway, the butternut soup is going to fill you up with plenty of vitamins and minerals while hitting your tastebuds. The combination of healthy starch from both veggies just seem to work perfectly. Forget about waiting for pumpkin to be in season, butternut squash is where it’s at!
This soup is creamy, brimming with pungent flavours from roasting most of the ingredients needed. It may be more timely but roasting vegetables in a drizzle of coconut oil really enhances those wonderful flavours.
Halfway through cooking time you will notice, the aroma in your kitchen – that’s your healthy hearty soup in the making! Once the veggies are fully roasted, it’s time to transfer them to a sauce pan with the stock.
Preheat oven at 400 degrees or gas mark 6
Place the butternut squash, sweet potato, garlic cloves and red onion on a baking tray lined with parchment paper and coat each veggie with the coconut oil.
Roast the vegetables for roughly 25 minutes or until golden turn.
Once golden, proceed with transferring everything from the oven into the saucepan. Make sure to scoop the roasted sweet potato from the skin and discard.
Add the stock, and stir in the black pepper, pink salt, nutmeg, thyme, coconut milk, chilli and ground coriander to the pan on medium heat.
Simmer for 10-15 minutes, stirring frequently. The squash and sweet potatoes may begin to breakdown, the remainder can be liquised in the blender.
After 15 minutes, carefully pour the hot contents in a high powered blender and blend into a smooth consistency.
Serving Size 698.5 g
|Amount Per Serving|
|Calories 701.5 cals||35%|
|% Daily Value*|
|Kilojoules 2959.5 kJ||35%|
|Fat 30.2 g||46%|
|Sodium 956.1 mg||42%|
|Carbohydrate 62.5 g||21%|
|Protein 28 g||56%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|