Smoky butternut squash soup

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Autumn, Recipes, Winter

Its January, you want to eat healthily after a little too much indulgence over Christmas, but its cold and miserable and you want comfort food too! Soup is such a good answer. Filling, tasty and super healthy, you can add fabulous immune boosting ingredients like fresh ginger and garlic, and get a good dose of vitamin C from a variety of vegetables.

This recipe has to be one of my soup favourites. It is definitely worth roasting the vegetables first to bring out an intense flavour and sweetness, even though it takes a little longer! You can substitute butternut for any other squash or pumpkin, or sweet potato also works well as an alternative.

ps. I couldn’t resist using a photo with my foxy little helper in it too 😉

Print Recipe
Smoky butternut squash soup
A warming winter soup with a delicious smoky flavour
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 160C.
  2. Roughly chop the squash and onion. You can leave the skin on the squash but remove the seeds. Squash the garlic cloves with the back of a spoon but don’t peel. Place everything in a large baking tray, sprinkle over the paprika and drizzle generously with olive oil and sea salt.
  3. Roast for 45 minutes until the squash is soft, then transfer to a large saucepan and add the vegetable stock, fresh ginger juice and tamari. Bring to the boil and simmer for about 10 minutes. Remove from the heat and blend.
  4. Season to taste with extra sea salt and black pepper.
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