Kickin Squash Soup

Name: Kickin Squash Soup
Ingredients: 2 tablespoons coconut oil; 1 small squash - I used red kuri - about 1kg whole; 4 cloves garlic; 2 carrot, diced; 1 small leek, washed and sliced; 1 small onion, sliced; 1 inch ginger; 1 inch turmeric; 1 red chilli, deseeded; 700 milliliters vegetable stock or water

10 ingredients

5 steps

Ingredients

2 tablespoons coconut oil
1 small squash - I used red kuri - about 1kg whole
4 cloves garlic
2 carrot, diced
1 small leek, washed and sliced
1 small onion, sliced
1 inch ginger
1 inch turmeric
1 red chilli, deseeded
700 milliliters vegetable stock or water

Directions

1

Cut your squash into wedges, deseed and place on a roasting tray with the unpeeled garlic cloves. Cover with 1 tablespoon of the coconut oil. Roast for about 30 minutes at 200c, until the squash is soft and has a nice colour.
2

While your roasting, heat a medium saucepan, add the rest of the coconut oil. Add your leeks and onion, cook for 5 minutes until softened. Add the carrots, ginger, turmeric and chili to the pan, mix and cook for a couple of minutes. Add the stock, scoop the flesh of the pumpkin and garlic out of their skin and add. Cook on a low heat until everything is tender, about 10 minutes.
3

Blitz in a high powered blender until smooth. Check for seasoning and that it's the right thickness for you. Add a little water or stock if necessary.
4

Top with your favourite roasted vegetables. Beetroot, cherry tomato, aubergine, cauliflower would all be lovely.
5

Here I steamed beetroot until almost cooked, peeled, cut into wedges and slow roast at 160c, for an hour. The results are chewy and tender, along with the sweet burst of cherry tomato. Add these to the oven 20 minutes before the beetroot are ready. Enjoy!