GLOW SQUASH SOUP

Plant based/Vegan

Ingredients

For the soup:

1 medium butternut squash (1kg)
2 medium sweet potato (1kg)
1 large onion
5 garlic cloves
1 thumb of ginger
1/2 a red chili
4 cups of vegetable stock
Salt and pepper to taste
2 tsp of ground turmeric
1 tbsp of kaffir lime
A bunch of fresh coriander
1/2 a can (200ml) of coconut milk

For the seeds:

Extra virgin olive oil
Salt and pepper to taste

Instructions

1) Peel the butternut, sweet potatoes, ginger, onion and garlic. Cut the butternut in half and remove seeds. Set the seeds aside. Chop all the vegetables roughly, and place them in a deep pot, over medium heat.

2) Preheat the oven to 180c. Pour the stock into the pot, season with salt and pepper, and add the turmeric and kaffir lime. Bring the stock to a boil then reduce to a simmer. Cover the pot and let simmer for about 30mins until the vegetables are tender and you can poke through the squash with a fork.

3) While the soup is simmering, place the squash seeds on a baking tray, drizzle a bit of olive oil, salt and pepper to taste. Make sure every seed is well coated. Toast the seeds in the oven for 10mins.

4) Once the vegetables are cooked, add the coconut milk and fresh coriander. Remove the pot from heat and use a hand blender to blend the soup to a smooth consistency (you can of course add the vegetables and stock to a blender). Serve the soup topped with the toasted seeds and some extra fresh coriander.