Butternut Squash & Carrot Soup
Use a soup maker or pan.
1 medium butternut squash, peeled and chopped into chunks
4 medium sized carrots
2 cloves garlic, peeled and chopped
1 large white onion
1 stick of celery (optional)
3cm piece of fresh ginger, peeled and chopped
1/2 tsp turmeric
1/2 tsp cumin
1 1/2 ltrs chicken or veggie stock
1 tbsp coconut oil to fry the onion and garlic
1 tbsp honey to drizzle over squash and carrots
1 tsp chilli flakes
Handful of fresh coriander
Salt and pepper to taste
Chop the butternut squash and carrots roughly the same size and place the butternut squash and carrots on a baking tray and drizzle the honey over. Put in a pre heated oven at 180 degrees celsius. After about 20 minutes of putting the vegetables in the oven, take out and stir and put back in. Chop the onion, celery (if using), ginger and garlic up, and saute all together in the coconut oil (or olive oil - not extra virgin) in a large pan until starting to go soft. Add the turmeric and cumin, black pepper and salt if required. Add a small amount of water at this stage and lower heat to prevent burning. Check the vegetables at this point and only take out once they have started to caramelise. Once they are caramelised (this should take between 30-40 minutes in total), take out and add to the onion mixture in the large pan. Add in 1 tr of stock at this point and reserve the 1/2 ltr for later on if needed. Let it all simmer together for 10 minutes or so. Blend with a hand blender and serve.
We like to add some natural yogurt at the end, which helps to cool it down and add a layer of creaminess. We also add chilli flakes and a handful of fresh coriander.