The winter is upon us and it's the season for root vegetables, pumpkins and squash. This soup is light but hearty, and a feast for the eyes with its vibrant colour. Enjoy watching the winter storms fly by as you settle in with this delicious soup.
- 1 whole butternut squash
- 1 tsp coconut oil
- 3 medium sized beetroots
- 1 knob of ginger
- 2 medium garlic cloves
- 1 fresh chilli
- approx. 1 litre water to cover the ingredients in the pan
- salt and pepper to season
- pinch cinnamon
- pinch nutmeg
- drizzle pumpkin seed oil
Here’s how you make it
- Chop the butternut squash and beetroots into chunks, and put the seeds from the squash to one side if you are using them.
- Add the squash and beetroot to a large pot and add enough water so that it just covers the vegetables. You will have to add a bit of water from time to time when vegetables are boiling.
- Chop the ginger, chilli and garlic as fine as possible and add it to the pot. Season to taste.
- Bring everything to a boil until the squash is soft then reduce the heat and allow it to simmer for ten minutes before you purée.
- While the soup is cooking away, toast the squash seeds in a hot frying pan with the coconut oil. They might jump about a bit as they get hot, but once they begin to brown they’re ready.
- Blend the soup mixture until the consistency is thick and creamy.
- Add a pinch of cinnamon and nutmeg and allow it to simmer for the next ten minutes. Stir occasionally.
- Serve into bowls and top with the toasted squash seeds and a drizzle of pumpkin seed oil. Beautiful.