Ginger-Coconut Butternut Squash Soup
Ingredients
- 1 whole buttenut squash
- olive oil
- salt
- 1 clove garlic
- 2-3 medium onions
- 1 large apple
- 2 medium carrots
- 1 bay leaf
- 6 cups chicken stock
- 1 inch ginger, sliced
- ½ cup coconut cream
- pepper
- ½ tsp turmeric powder
- ¼ tsp coriander powder
- ½ tsp white pepper
Garnish
- fresh ground black pepper
- pumpkin seeds
- lime juice
- coconut oil
- coriander leaves
Instructions
- Preheat the oven to 200°C (392°F).
- Combine the butternut squash, apple, onion, ginger, and whole garlic bulb in an oven-proof cast iron pot. Drizzle with olive oil, season with salt and pepper, and add the bay leaf. Cover the pot and place it in the oven to roast the vegetables for 25 to 30 minutes.
- Remove the pot from the oven. Squeeze the roasted garlic cloves into the pot and discard the skins. Add the chicken broth and allow it to simmer for an additional ten minutes until all the vegetables have fully softened and are cooked through. Remove the bayleaf. Using a hand blender, puree the mixture until it reaches a smooth consistency.
- Take the pot from the heatand stir in the coconut milk until well incorporated.
- Serve the soup in bowls and garnish with aswirl of coconut milk, a sprinkle of fresh ground pepper, fresh coriander leaves, and a few pumpkin seeds. For extra flavour, enjoy your creamy Ginger-Coconut Pumpkin Soup with a squeeze of lime.