Spicy roasted butternut squash soup.

Serves; 2.

Cooks in; 30 mins.

Preparation time; 15 mins.

Difficulty; easy.

This recipe is the perfect lunch or if your treating yourself to a three course- an awesome starter. Warm, spicy and tangy this really does nourish the soul. Also a great option if your busy and want to store in the fridge and reheat for lunch. Soup is a dish for many occasions, but it also forces you to slow down, take your time and enjoy slowly.

Why butternut squash?

Butternut squash contains many vitamins, minerals, and antioxidants. It contains beta-carotene which supports eye health it is also high in fibre helping to improve digestion. It is also incredible versatile; it can be roasted cubed or to make wedges, blended into soups, mashed into a smooth mash and even used in desserts.

Why cayenne pepper?

Cayenne pepper is rich in compounds called polyphenols, which have antioxidant properties that maintain the health of the heart, brain, and blood vessels. Studies suggest that consuming antioxidant-rich foods may lower the risk of cardiovascular diseases, such as heart attack, cancer, and stroke.

1 medium sized butternut squash (peeled and chopped into cubes)

1 red onion (diced)

2 garlic cloves (diced)

10 cherry tomatoes

Cold pressed olive oil

Handful of parsley (roughly chopped)

100ml of vegetable broth (I use Freja)

Dash of water

Pinch of salt

Pinch of pepper

1 teaspoon of cayenne pepper (add more to increase spice, or remove for no spice)

For serving (optional);

Coriander (roughly chopped)

1 tablespoon of coconut yoghurt (dolloped in small parts on top)

Pinch of pepper

Ingredients.

  1. Preheat oven to 180 degrees. Line a baking tray with foil and a touch of olive oil. Add your peeled and chopped butternut squash and cook for 30 minutes, or until soft and turning a golden orange.

  2. As your butternut squash is cooking. In a frying pan add a touch of oil and your diced onion. Cook for 2 minutes. Then add your garlic and cook for a further 2 minutes. Then add your cherry tomatoes.

  3. Cook for 10 minutes, or until the cherry tomato skins start to split and soften. Then use a masher to press down on the tomatoes to create a juicy sauce.

  4. Then add your salt, pepper, parsley, cayenne pepper and vegetable broth. Let this simmer on a low heat until your butternut squash is ready to come out of the oven.

  5. Once the butternut squash is cooked. Remove from the oven and place in a blender (I use a nutribullet) and add your juicy tomato sauce. Place a dash of water in and then blend together until desired soup texture.

  6. You can add more water here if you want a runnier consistency. (I tend to like mine slightly on the thicker side).

  7. Serve with some fresh parsley, coconut yoghurt and cracked black pepper if you wish.

  8. Store in fridge for 3-4 days and reheat when needed.

Method.