Butternut squash, apple and carrot mixed with warm, comforting flavours and eastern spices for a thick and luxurious soup. Made it for a load of poorly adults and they loved it.
Butternut Squash And Carrot Soup
| Salads And Soups | Low Calorie | Paleo | Fruits Nuts And Vegetables |
Ingredients
- 1 x butternut squash
- 5 x carrots
- 1 x apple
- ½ onion
- 450 ml chicken stock
- 450 ml beef stock
- 1 tbsp oil
- 1 tbsp oil
- ½ tsp salt
- 2 tsp fresh ginger
- 1 x clove garlic
- pinch black pepper
- ¼ tsp turmeric
- ⅛ tsp nutmeg
- ⅛ tsp cinnamon
- 60 ml coconut cream
Instructions
Preparation
- Peel, de-seed and dice the butternut squash.
- Peel, top and tail, and dice the carrots.
- Dice the onion.
- Peel, core and dice the apple.
Method
- Step 1
- Preheat a fan-assisted oven to 200°C.
- Step 2
- In a large bowl, mix the butternut squash, the carrots, the salt and 1 tbsp of oil.
- Spread them out on a large baking tray.
- Roast for 35 mins turning halfway through.
- Step 3
- In a large pot, heat the remaining 1 tbsp of oil over medium heat and add the onion and the apple.
- Cook the fennel and the apple for about 10 mins until they soften.
- Step 4
- Add the roasted butternut squash, roasted carrots, ginger, garlic, black pepper, turmeric, nutmeg and cinnamon.
- Stir together for 3 mins.
- Add the chicken and beef stock and bring to a simmer.
- Simmer for 30 mins.
- Step 5
- Remove the pot from the heat and stir in the coconut cream.
- Serve.
Alex