Spiced Butternut Squash Soup
It’s September and it’s officially soup weather. Try this warming soup packed with ginger and chilli, perfect for the chillier Autumn evenings. I’ve been developing recipes with Whitworths; this toasted seed topping using their pumpkin and sunflower seeds will elevate your soups by giving them a tasty crunch!
1 large butternut squash (peeled and roughly chopped)
1 medium sweet potato (peeled and roughly chopped)
1 thumb of ginger (minced)
2 cloves garlic (minced)
1 white onion (finely chopped)
2 tbsp chilli flakes
1 tbsp turmeric
2 tbsp olive oil
1 litre chicken stock (vegetable stock if you prefer)
1/2 can of coconut milk
1 tbsp olive oil
Handful of parsley (finely chopped)
Handful of Whitworths sunflower seeds
Handful of Whitworths pumpkin seeds
Preheat oven to 180°C. Add the chopped sweet potato and butternut squash to a large ovenproof dish along with 1 tbsp olive oil, chilli flakes, turmeric and salt/pepper. Roast for 40 minutes.
In a large pot, sauté the chopped onion in 1 tbsp olive oil at a medium heat until translucent. Add the minced ginger and garlic and continue to stir.
Remove the roast vegetables from the oven and add to your pot in.
Add hot chicken stock to the pot and bring to a gentle simmer for 10 minutes or until all vegetables are tender.
Finally, add the coconut milk and using a hand blender, blend the soup till you have a smooth consistency. Season with salt and pepper to taste.
To make the seed topping, toast the pumpkin and sunflower seeds in a pan on a medium heat till browned.
Remove from heat, add the olive oil and fresh parsley to the seeds and mix well.
Serve the hot soup in bowls topped with the toasted seed mix…enjoy!