Butternut Squash & Coconut Soup

January is a great month to eat lots of soup. I’ve eaten plenty of roasted vegetables, curries and cake over the last month, and now soup feels just right. It’s still comfort food, warm and delicious, but without being too heavy. My kids totally dig this butternut squash soup too, which is a bonus! They’re not overly keen on soups usually, and while I go for some seeds to top it off, for them, I topped it with some wholemeal sourdough croutons, and they love it!

It’s a gorgeous creamy soup; you wouldn’t believe it doesn’t actually have any dairy cream in it. The orange vegetables, which I included all contain beta carotenes, which are great antioxidants. As a precursor to Vitamin A, beta carotenes are also essential for the health of our eyes, mucous membranes, our immune system and healthy skin. Indeed the yellow/ orange pigment found in beta carotenes gives our skin a lovely healthy glow.

The other ingredient I love to include in my food as much as I can is of course… you guessed it.. Turmeric! I can’t get enough of it! Antioxidant, anti inflammatory, anti microbial and anticancer, there’s a lot of research being made into the amazing health benefits of this wonderful herb. For me personally the anti inflammatory effects its having on my rheumatoid arthritis are incredible. {I have a turmeric tea every day}

Butternut Squash & Coconut Soup Recipe

Ingredients:

Serves 4-6

1 smallish butternut squash, peeled, deseeded and chooped 1 large sweet potato, peeled and chopped 1 potato, peeled and chopped 2 small carrots, peeled and chopped 3 cloves garlic, crushed 1 celery stalk, chopped 1 heaped tsp turmeric 1/2 tsp ground cumin 1 heaped tsp coconut oil 1 tin full fat coconut milk Sea salt and black pepper to taste

Instructions:

Add the coconut oil to a large heavy based pan and melt. Add all the chopped veg (not the garlic) and stir. Place the lid on top and allow to cook for 10 minutes stirring regularly. Add the spiced and garlic and stir through. Cover the veg with boiled water from the kettle and let cook for 30-40 minutes, adding more water as needed to keep the veg well covered.

Once the vegetables are soft, add the tin of coconut milk and season with salt and pepper to taste. Using a hand held blender or a food processor wizz up your soup. Serve with chunky croutons or some toasted nuts and seeds and fresh coriander. If there’s any left over, great for lunch the following day too.

Bon Appetit!