January for me is definitely about health. After all the Christmas excess, I’m wanting to look better and feel better. Salads are all well and good, but when it’s cold and wet outside, all I want is a hot meal, but I don’t want to spend hours making it. That’s where soups come in.
Soups are the ultimate in one-pot meals, and this butternut beauty is one of my favourites. Not only is it spicy, creamy, and smooth, but it’s also filling and nutritious. Butternut squash is a veritable treasure-trove of goodness – packed with vitamin A, C, E, many B vitamins, magnesium, manganese and potassium. Once you’ve had a bowl, you’ll be full of energy and zing, and won’t even notice the freezing dampness outside!
Smooth and Spicy Butternut Soup
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic finely chopped or minced.
- 5 kg butternut squash, peeled and chopped.
- 1 lemongrass stalk, outer leaves removed, then finely chopped
- 1 tbsp fresh ginger, finely chopped
- 50g coriander, finely chopped.
- 1 litre low-salt vegetable stock
- 400 ml coconut milk
- Melt the oil over a medium-high heat, then gently sauté the onion and garlic for 3-5 mins.
- Add the ginger, lemongrass and most of the coriander, and cook for a further 2 minutes, continually stirring.
- Add the squash. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable stock and bring to the boil before reducing to a simmer. Cook until the pumpkin is tender (approximately 20-30 mins). Remove from heat and allow to cool slightly.
- Blend until smooth.
- Return to the saucepan and add the coconut milk (retaining some for garnish)
- Serve in bowls with the remaining coriander, chilli flakes, a swirl of coconut milk. Add a big hunk of crusty bread for ultimate enjoyment.