An easy and relatively quick soup to make, perfect for an Autumnal afternoon or evening. Butternut squash is absolutely bursting with beta-carotene, a precursor to retinol. But don't worry those Mama-to-Be ladies, beta-carotene is not toxic as the body will eliminate any excess and it is not stored in the body like Vitamin A from animal sources. Another bonus for only eating plants right!
Equipment
- 1 Handheld blender
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 butternut squash
- 1 apple
- 1 litre vegetable stock
- 60 ml coconut milk (the condensed part on top)
- 1 tsp lime juice
- 1 sprinkle black pepper
Instructions
- Heat the oil in a large pot over medium heat.2 tbsp olive oil
- Peel and chop the onion, add to the pan giving it a stir.1 onion
- Peel and mince the garlic. Add it to the pan after 5 minutes of the onion cooking. Stir well and reduce the heat slightly.2 cloves garlic
- Peel and remove the inside of the butternut squash. Chop into pieces approximately 2cm cubed. The smaller the cubes the less time it will take to cook so it is worth the time now to make them small.1 butternut squash
- Add the butternut squash to the pot giving it a good stir and placing the lid on top.
- Peel and core the apple. Again cutting it into small pieces and adding it to the pot.1 apple
- Make up the stock and leave to one side.1 litre vegetable stock
- After approximately 15 minutes of the butternut squash mix cooking, add the stock and increase the heat slightly. Stir well so there are no bits stuck to the bottom of the pot.
- Cook for 10 minutes uncovered.
- Once the butternut squash is soft, turn off the heat and blend the soup.
- Add the coconut milk and squeeze of lime to the pot and stir. You can add more lime but I find it takes away the sweetness very easily, so I like to only add a little.60 ml coconut milk, 1 tsp lime juice
- Serve with a sprinkle of black pepper and some warm sourdough on the side.1 sprinkle black pepper
Nutrition
Calories: 225kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1005mgPotassium: 791mgFiber: 5gSugar: 12gVitamin A: 20487IUVitamin C: 44mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!
