Soup is my go to all year round to nourish the soul and help use up those extra vegetables leftover in the fridge. Here is one of my favourite soup recipes my mama taught me which has been a go to favourite for many years,.
Forever a fan of seasonal eating, root vegetables including butternut squash are officially in season in the autumn. Don't be fooled by it's smooth tan exterior, hiding the delicious sweet, dense and buttery orange flesh. Rich in complex carbs and low in saturated fat & sodium, butternut squash is one ingredient you need to be eating to keep your immune system strong - warding off cold and flu's. Butternut squash is a rich source of vitamin A, C and beta-carotene. Beta-carotene is a powerful antioxidant which helps to protect egg and sperm DNA from damage by harmful free radicals, which can affect the quality of both the egg and sperm.
This soup packs a kick with the red thai curry paste giving some depth to the flavour and chilli is brilliant for boosting the immune system, keeping it strong. If you don't know me by now, I am all about delicious food, rich in nutrients and that's what this recipe is all about.
Ingredients
- 1 Litre Vegetable Stock (I use Bouillion powder, gluten & lactose free)
- Butternut Squash Chopped
- 4 Carrots Chopped
- 20g Chopped Coriander
- 1 Onion Finely Sliced
- 2 Cloves of Garlic
- 1 Tbsp Red Thai Curry Paste
- 1 Tbsp Coconut Oil
- Sea Salt & Pepper
Method
Super easy to make but just takes time to roast the vegetables, give yourself 30minutes and 10mins prep time. Make a big batch and double up with leftovers for lunch the next day.
Firstly, add the vegetable stock to a a large deep saucepan, then add the butternut squash and carrots. Allow to simmer and add the lid to cover the pot, come back to this in 20 minutes when the squash has softened.
In the meantime, heat the coconut oil in a pan. Once melted, add the onion & garlic and simmer on a medium heat. Once cooked and golden brown leave aside until the stock, butternut squash & carrots are ready. You can test by sticking a fork through the squash, if it goes through easily then take the heat off.
Add the onion/garlic mix to the pot. Add and stir in the red thai curry paste for a few minutes.
Add the finely chopped coriander and season with sea salt & pepper.
Once all the ingredients have simmered for 5 minutes take off the heat.
You can either leave to cool down slightly or if eating straight away, transfer to a blender (I am a big fan of vitamix).
Blend! And your soup is ready. Bon Appétit :)
You can serve the soup with a swirl of coconut or natural yoghurt, if serving for a dinner party, it would make the perfect starter.
Although the soup is dairy free it is thick and deliciously creamy. If you want to give it an added oomph add some fresh red chilli and ginger when cooking. This recipe is vegetarian friendly but if you want to mix it up you can substitute with chicken stock to bring out the nutty and sweet flavours of the squash.
Happy cooking, I hope you enjoy this beauty.
Lisa x