1 Butternut Squash
1 can (400g) Coconut Milk
240 ml Boiling Water
1 Cube Veg Stock
Small Handful Coriander – Save ½ for serving
1 inch piece Ginger – peeled and grated
2 Tbsp Apple Cider Vinegar
Pinch of Himalayan Pink Salt – To Taste
Black Pepper – To Taste
Small handful Pumpkin Seeds – optional
Small handful Alfalfa Sprouts – optional
- Pre-heat the oven to 200C
- Chop the butternut squash in half and remove the seeds
- Place the squash in the over, cut side down and bake for 35-40 mins until the flesh is soft, skin bubbly and slightly browned
- Once ready remove from oven and leave to cool for 5-10 mins
- Place all the other ingredients in the food processor and squeeze in ½ the lime juice
- Spoon out the flesh of the butternut and add to the food processor. Blend until velvety and smooth. Add extra water is necessary to reach your desired consistency and season to taste
- TIP: Just before blending try adding 1 tbsp of melted coconut oil for an extra creamy texture!
- Transfer your soup to a saucepan and heat
- Serve in bowls topped with fresh coriander, black pepper, (¼ - ½) lime juice, a sprinkle of pumpkin seeds and alfalfa sprouts if using. Try adding a dollop of coconut yoghurt or a drizzle of olive oil.
- Serve with 2 slices of my seedy loaf – untoasted or toasted. I like to sometimes break my bead into chunks and add it to my soup like croutons.