Soups can make the perfect satisfying and warming meal over the cold winter months. Try this spicy aromatic soup, which is a good source of fibre and other nutrients.
Butternut squash is in season at this time of the year and is a good source of vitamin A and C, which help to support the immune system and calcium uptake. Onions and garlic are from the allium family and are associated with reducing the risk of cancer, amongst other health benefits. Onions are also a good source of quercetin, a flavonoid that has anti-oxidant properties. Using coconut milk is a great non-dairy alternative for getting a lovely creamy texture to your soup.
Ingredients
1 medium size butternut squash
2 lemongrass stalk, chopped
4 kaffir lime leaves
1-inch piece of ginger, chopped
1 red chilli, finely chopped (or to taste)
2 cloves garlic, chopped
3 tbsp lemon juice
¼ cup coconut milk
4 cups vegetable stock
1tbsp olive oil
Sea salt to taste
Directions
Cut the butternut squash in half and brush on the oil. Roast at 180 ÌŠC for about 40-45 minutes until it is soft. Once it cools down, remove the skin and cut into large pieces.
In a large pan, boil the vegetable stock, lemongrass, ginger and lime leaves for one minute. Lower the heat and simmer for 5 minutes.
Next add the chilli, lemon juice and garlic and simmer for 3-4 minutes. Add the coconut milk and butternut squash and simmer for a further 20 minutes. Once it has cooled down blend with a handheld blender.
Enjoy.
Serves 4 to 5.
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