This starchy bright orange veg is higher in carbs than vegetables like leafy greens but they make a nutritious alternative to potatoes, and unlike potatoes, squash counts towards your 5-a-day fruit and veg intake. You can eat the skin of this vibrant veg, helping to reduce food waste.
- Preheat oven to 180c and link a baking tray
- Place the butternut squash cubs on the baking tray, drizzle with oil and roast in the oven for 40 minutes.
- Meanwhile in a large saucepan on a medium heat, add a drizzle of oil and saute the onion for a few minutes until it starts to brown.
- Next, add the salt, cumin, garlic, garam masala and tomato puree. Ensure the onion is coated evenly with the spices.
- Next add the coconut milk and vegetable stock and combine.
- Add half of the butternut squash cubes to the saucepan and using a hand blender, blend until smooth. Alternatively leave the mixture to cool slightly before pouring in the processor or blender and blending.
- Stir in the remainging half of the butternut squash cubes to the soup.
- Finish by serving in bowls, and topping with coconut yoghurt, pumpkin seeds, chilli flakes and fresh coriander.
Serves 2-3 people
Prep: 10 mins
Cooking: 40 mins
1 Butternut Squash (deseeded and cubed)
1 can of full fat coconut milk
400ml vegetable stock
1 white onion (diced)
1/2 teaspoon of salt
1 teaspoon of cumin
1 garlic clove (crushed)
1/2 teaspoon of garam masala
1 teaspoon of tomato puree
To serve with
Handful of pumpkin seeds