This is one of my favourite soups. Warm, yummy and will give your body a real immune boosting. The ingredients will together give you a mix of vitamin K, vitamin B, vitamin C, beta-carotene, antioxidants, manganese and fibre just to mention a few. I like to make a big batch and store in the fridge for 2-3 days. It is my to go soup when I am sick or is about to get sick. I haven’t given any direction of how much of the ginger and spices you need because I believe it is very individual.
Ingredients
- 2 x Butternut squash
- 500g carrots
- 1 onion
- 3 cloves of garlic
- Ginger
- Vegetable stock
- Smoked paprika
- Paprika
Directions
Peel your squash, cut them in half and remove the seeds. Place them on an oven tray with olive oil and season with salt and pepper before you pop them in the oven. Cook for 45-55 min on 175 degrees. Last 20 min place your garlic cloves on the same try and cover them with olive oil and salt. Cut up your onion and place in a pot with coconut oil. Cook on low heat until they are soft. Peel and cut up your carrots. When the onion is soft add hot water and 1 dice of vegetable stock. Add your carrots and ginger to your pot. Cook with lid on until carrots goes soft, around 15-20 min. When your squash is soft, take out of the oven and cut up into smaller pieces. Add to your pot with the garlic. Remove from heat and use a hand mixer to make a smooth consistence. Personally I like mine to be thicker but you can add more water if you would like it less heavy. When you are happy with the consistence of your soup add your spices. Smoked paprika, paprika, salt and pepper.
Tips
Add coconut cream for a creamier and more filling dish. It will change the flavour so make sure you taste it off and add more of your spices if needed. Top up the dish with sprouts or pumpkins seeds for a crunchy texture.
