ROASTED SQUASH SOUP // Delicious Seasonal Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk reduces calories while maintaining creaminess

Preheat the oven to 210°C (410°F).

Chop the butternut squash and red kuri squash, scoop out the seeds, and place them on a large flat baking tray.

Season with sea salt and black pepper, drizzle with coconut oil, and rub it in.

Scatter fresh thyme over the squash and place it in the oven.

Roast for about 40 to 50 minutes until softened.

Chop leeks, carrots, celery, apples, onions, garlic, and ginger.

In a pot, heat coconut oil and sauté onions, garlic, and ginger until softened, seasoning with salt and pepper.

Add chopped vegetables, turmeric, and cook for 6 to 8 minutes, stirring frequently.

Pour in the chicken stock and add more black pepper, then cover and let it simmer.

Remove the roasted squash from the oven, scoop out the flesh, and add it to the pot.

Pour in the coconut milk and adjust the heat to intensify flavors, cooking for an additional 10 minutes.

Blend the soup until smooth, adjusting the consistency with more stock if needed.

Serve the soup topped with crispy chickpeas, olive oil, and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens