Thai Roasted Butternut Squash and Coconut Soup
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Health food blogger Sophie Gordon brings us this warming recipe to brighten up the dreariest of winter days, using creamy coconut yogurt as the star of the dairy, gluten and soya free dish.

Coconuts offer endless health benefits. Often mistaken as a nut, they’re actually a type of drupe to be exact; they belong to the same family as plums, peaches and olives. They’re also full to the brim with vitamins, minerals, electrolytes and health-giving, friendly fats. Just like traditional yogurt this yogurt still supplies several key vitamins, minerals and live cultures – whilst also being dairy free. Its versatility means it can be used within a whole host of recipes due to its natural, creamy nature.

 

What you’ll need:

1 medium sized butternut squash

3 carrots

1 leek

2 small garlic cloves

Small knob of ginger – grated finely

1 tsp dried lemon grass

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground turmeric

1 tsp cayenne pepper

Handful of fresh coriander

Chilli flakes

2L vegetable stock (roughly)

350g The Coconut Collaborative yogurt

¼ – ½ lime – juiced

Salt and pepper to taste

To serve: optional*

Fresh coriander

Cumin seeds

Rice of choice – allow ½ cup per person

What to do:

  1. Pre heat your oven to around 190°c. Slice your butternut squash in half (length ways), de-seed and then place flat onto a baking sheet; insides down. Put into the oven and roast for around 35-40 minutes.
  1. Put your rice on as rice takes a little longer to cook; follow packet instructions for correct water to rice ratio. 
  1. Chop up your leeks and carrots. Sauté in some water with the garlic and ginger until a little softer. Add the ground coriander, cumin, turmeric, cayenne pepper, lemon grass and chilli. Continue to fry, adding a little more water if it starts to dry up.
  1. Once this is fragrant and the carrots and leeks soft, add in your vegetable stock. Bring to the boil then allow to simmer for around 10 minutes; season with salt and pepper to taste.
  1. Once your squash is done, remove from the oven and let it cool for a few moments. Scoop out the insides. They should be very soft so will easily come away from the skin.
  1. Put into the pot with the stock and mix. Bring back to the boil and then add a squeeze of lime and the fresh coriander, season to taste.
  1. Using a hand held blender, blitz your soup until thick and creamy. Add the coconut yoghurt and stir well.
  1. To serve, ladle a good serving of the soup into a bowl, adding rice if desired. Top with some fresh coriander and any other seasonings.

*You could also add another blob of coconut yoghurt on at the end to make it extra creamy

With thanks to vegan food blogger www.sophgordon.com and to those lovely peeps at www.coconutco.co.uk

 

 

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