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Roast Butternut Squash and Coconut Soup

 

Simple things in life can bring pleasure and a burst of unexpected healthy goodness.

I used to think that soup was rather labour intensive and too complex to make myself, until I had a go. 

This roast butternut squash and coconut soup is incredibly simple to make that I had to laugh at myself for never really attempting to make soup before!

Go ahead and try this glorious comfort food that’s rich in flavour, vitamin A, fibre and is naturally milk and dairy free, gluten and wheat free, soy free and most definitely egg free.

 

How to prepare the roast butternut and coconut soup.

 

INGREDIENTS

2 medium butternut squash

2 large yellow or orange peppers

1 tablespoon olive oil

2 fat cloves of garlic

1 teaspoon ground turmeric

1 small bunch coriander

2 tablespoons Waitrose Cooks’ Ingredients Thai Mix

1 litre vegetable stock (try Kallo’s very low salt stock cubes)

200ml coconut milk

 

METHOD

  1. Slice the peppers in half, remove seeds and bake with the whole butternut squashes.  This may take up to 40 minutes at 180 degrees celcius.  
  2. Remember to remove the peppers from the oven after 15 minutes or when it starts to brown.
  3. Once the squash has been baked, remove from the oven, cut in half, spoon out the seeds and chop into large pieces (reserving one half of the butternut squash to throw into casseroles or strews).
  4. Next heat a heavy large saucepan with the olive oil and add the turmeric, garlic, freshly chopped coriander and the Thai mix.
  5. Sauté for a few minutes until fragrant, then add the baked butternut squash, peppers and stock.  Allow to cook for a further 10-15 minutes over medium heat.
  6. Stir using a wooden spoon and mash down any lumps. 
  7. Pour in the coconut milk, stir and serve garnished with additional fresh coriander if desired.

 

I served these with courgette savoury muffins, another great way to sneak in vegetables into fussy toddlers.  I didn’t puree the soup as I like getting children accustomed to the idea of lumps.  

This roast butternut squash and coconut soup can be offered to children under one year of age if there is no added seasoning.

This recipe is naturally milk and dairy free, gluten and wheat free, soy free and egg free. It is also suitable for children following a vegan or vegetarian diet.

 

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