Recipe 67: Roasted Butternut Squash and Coconut Soup

Lately I have been trying to avoid simple carbohydrates as much as I can, and one way to succeed at this is to incorporate more dense vegetables into my meals. Of course this is the season for pumpkin and squashes, so I am trying to get my hands on them whenever I can! Today for lunch: butternut squash soup with coconut and almonds.
 As you may or may not know, I am not actually 100% vegetarian myself, but I do like to inspire many people to eat vegetarian more regulary, simply because it is very good for the environment. I believe you should take at least a bit of effort to help save our planet little by little, and eating less meat is a great way to do this. Another good example would be buying locally grown produce, or growing your own. This butternut squash comes from my parents' organic garden, but I am sure that if you live on the north side of the planet, it will be very easy to get your hands on some locally grown butternut squashes or pumpkins right now.
Ingredients
  • Butternut squash, medium - 1 piece
  • Onion - 1 piece
  • Garlic - 3 cloves
  • Olive oil - 3 to 4 tbsp
  • Herbs and spices - in my case: cayenne pepper, cucurma, cumin, ginger, and paprika powder
  • Salt
  • Water, hot - 1/4 cup
  • Coconut milk - 1/4 cup + 2 tbsp
  • Almonds - 10 pieces
  • Spinach - 2 leafs (optional)
  • Coconut, died, shredded - 1 tsp (optional)
This soup serves two when used for lunch, but if it is just a side dish, it could easily serve four. As for the herbs and spices: the taste and color of this soup are simply amazing with the herbs I have used, but use whichever herbs you like and/or have on hand! Also, I used spinach and dried shredded coconut for the looks of this soup, but do not bother buying a whole bag of spinach or dried shredded coconut just for this soup.
Instructions
  1. Preheat the oven to 400 degrees F, or 200 degrees C.
  2. Slice the squash in half, a and remove the hard parts at the top and bottom. Also remove the seeds. You do not need to peel the squash, the skin is very healthy and also tastes amazing when roasted!
  3. Cut the squash into cubes. These cubes do not need to be super small, as long as they are all roughly the same size. Also slice up the onion, and peel the garlic cloves. The garlic does not have to be cut.
  4. Put all the vegetables into a large bowl, and cover with the olive oil and herbs. Do not be shy with either of them, the olive oil is necessary to get the squash nice and soft, and the herbs will, again, give it an amazing color and taste.
  5. Now take two baking trays, and top them with some parchment paper. If you only have one, you could do this in two batches. Put the veggies on these baking trays, and make sure they form a single layer. If there are several on top of each other, they will not cook evenly.
  6. Bake the veggies for roughly 30 minutes, or until nice and soft.
  7. While the vegetables are still hot, put into a food processor (heatproof), blender (heatproof), or pan (if you have an immersion blender) together with a good pinch of salt, quarter cup of hot water, and quarter cup of coconut milk. Blend until smooth.
  8. The soup might have cooled down by now, so you could heat it up in a pan or in the microwave.
  9. Serve on a soup plate or in a bowl. Top off with one more tablespoon of coconut milk, some chopped almonds, and if you want some thinly sliced greens and coconut flakes.
Enjoy this lovely and super healthy soup!

Liefs,

Debs.

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