Chilli ginger butternut squash soup
Soups are a wonderful way to pack essential nutrients into a delicious meal. One of my favourite taste combo is chilli and ginger and it teams up perfectly with all the winter root vegetables. This is a treaty soup you can happily eat on it’s own or with a nice slice of garlic grated toasted sourdough. I always add a little crunch with lots of seeds to serve. Leave out the chilli if you have young kids who don’t fancy it. Oh and that little bit of bacon, if you chose to use it, makes such a difference.
ingredients
serves 4
1 large butternut squash, peeled and cubed
4 medium purple carrots, sliced
1 large onion, sliced
1 red peppers, chopped
1 red chilli, seeds in, chopped
3 garlic cloves, chopped
1 thumb size piece of fresh ginger, chopped
600 ml vegetable or chicken stock
3 tablespoon Olive oil
2 tablespoon Hot smoked paprika
Optional: 3 slices of back bacon
method
prep time: 15 mins
cook time: about an hour
Preheat oven at 200
Chop and slice all the vegetables, ginger and chilli
Spread onto a baking tray
Drizzle generously with olive oil
Sprinkle with the paprika, black pepper and salt
Stir and shake well so all vegetables are coated in oil and spices
Slide in the oven and roast for about 45minutes / until soft and golden
In a large pan, add the stock and heat up for 10 minutes
Transfer all the roasted vegetables to the stock and simmer for about 20 minutes
Remove from heat and blend. I like using a hand blender.
Blend to desired consistency
the health boost tip
This soup is warming in colour and taste and full of the nutrients and vitamins needed during the colder months. It is packed full of fibre.
Butternut squash and red peppers are all excellent source of Vitamin A and C.
Carrots are a particularly good source of beta carotene.
Onion and garlic and great prebiotic foods.
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