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Turmeric Coconut Squash Soup

The prefect soup with beautiful compliments of texture and flavor.
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Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup

Equipment

  • baking tray
  • Blender
  • sauce pan
  • pot

Ingredients
  

  • 2 Butternut squash cut into chunks
  • 1 Onion cut into eighths
  • 1.5 tbsp Ginger thinly sliced
  • 1 tbsp Ground turmeric
  • Extra virgin olive-oil
  • 1 bulb Garlic
  • 1 can Chickpeas
  • 1 tsp Cumin seeds
  • 1 can Coconut milk
  • 1 ¾ cup Vegetable stock
  • 4 tbsp Ghee Avocado, Olive, Coconut, Sunflower Oil or Butter
  • 1 tbsp Ginger cut into matchsticks
  • 1 Red chilli thinly sliced
  • Handful Cilantro

Instructions
 

  • Heat your oven to 400°F.
  • Place the butternut squash, onion, ginger and ground turmeric in a roasting tin. Season with salt and pepper, drizzle with olive oil and toss to coat. Nestle in the garlic bulb, season with salt and pepper and drizzle with olive oil. Roast for 35 mins.
  • Place the chickpeas, reserved butternut squash seeds and cumin seeds in a separate roasting tin. Season with salt and pepper, drizzle with olive oil and toss to coat. Roast for 30 mins.
  • Transfer the cooked butternut squash mix to a blender. Add the coconut milk and vegetable stock, season with salt and pepper and blitz until smooth. Transfer to a saucepan and simmer over medium heat for 5 mins.
  • Meanwhile, melt the ghee in a small saucepan. Add the ginger and chilli and cook, stirring frequently, for 2 minutes.
  • To serve, dish out the soup and top with the crispy chickpea topping and some of that chilli ginger ghee – enjoy!
Keyword butternut squash, coconut, soup, tumeric
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