Updated: Feb 2
This soup looks and tastes just right for this time of year. It's smokey, creamy and warming. Full of antioxidants and plant-based fats, and just the thing to nourish your immune system before the winter cold season.
10 minutes prep, 50 minutes cooking
1 butternut squash, chopped into cubes, skin left on
2 tbs cooking oil
400ml coconut milk
700ml vegetable stock
1 tsp smoked paprika
2 inch piece of ginger, grated
2 garlic cloves, crushed
Salt & pepper
To Serve (optional)
100g butternut squash reserved from the main squash, chopped into 1cm cubes
Seeds from the middle of the squash, washed
1/2 tsp smoked paprika
Pinch of salt
Method for Roasted Butternut Squash Soup with Smoked Paprika
Pre-heat the oven to 200 degrees C/390 degrees F.
Arrange the squash on a baking tray, season and pour over the oil so each piece is lightly coated. Roast in the oven for 40 minutes until tender and lightly charred.
If you are doing the topping, arrange the small cubes and the seeds on another baking tray, pour over a little oil and the paprika and roast in the oven for 20 minutes.
In a large pan, simmer the coconut milk, stock, paprika, garlic, ginger, salt and pepper for 10 minutes. Add the roasted squash and process until smooth using a stick blender.
Sprinkle over the crispy butternut squash pieces and seeds and serve.