Healthy Butternut Squash Soup
2016-09-29 03:15:44
- 700g of butternut squash, this can be a whole squash or pre-cut butternut squash
- 1 Tablespoon olive oil
- 1 yellow onion, diced small
- 1 teaspoon coconut oil
- 1 litre of vegetable stock
- Preheat oven to 400°F/200°C.
- Prick the squash with a fork about 10-15 times all around the squash.
- Place the squash whole on a baking tray. Bake in oven until squash is soft and you are able to pierce it with a fork, turning halfway through cooking. The skin will brown, it’s okay. Bake for about 1 hour.
- Remove squash from oven and let sit for 15 minutes to cool.
- Cut squash open lengthwise. Scoop out seeds and discard. Scoop out squash and set aside for soup.
- Preheat oven to 400°F/200°C.
- Toss the butternut squash with 1 tablespoon of olive oil to coat evenly.
- Spread on a baking tray and bake for 30-40 minutes or until the edges of squash start to brown. Flip or toss halfway.
- Remove from oven and set aside.
- Melt 1 teaspoon of coconut oil in a pan. Add onion and cook until onion is soft and golden about 5-7 minutes. If pan gets too dry, add a tablespoon of water.
- Add cooked onion and butternut squash to a blender with 3/4 of a litre of vegetable stock. Adding the remaining 1/4 litre of stock if needed, depending on preferred thickness of soup. If you don’t have a blender, you can use a food processor.
- Heat soup in a pan on the stove.
- To serve, you can drizzle with coconut milk, add some chili and coriander if you want to give it a Thai flair. It's also nice topped with toasted pumpkin seeds.
By Jennifer Moore
Jennifer Moore http://jmoorehealth.com/