Makes 4-6 servings
- 4 ¼ cup diced butternut squash, cut into 1 ½ cm cubes
- 3 ¼ cup carrots, sliced
- ¾ cup coconut milk
- 2 cup water or stock
- ¼ tsp onion powder
- 1 ¾ tsp salt
- pinch of ground ginger
- pinch of garlic powder
- pinch of ground cardamom
- pinch of white pepper
- Slice and dice your carrots and squash. After peeling, of course.
- Steam carrots until they’re very soft (about 20 minutes). Quickly transfer them to a blender while still hot. Purée those bad boys.
- Bring water and spices to a simmer. Add squash and return to simmer. Stay here (simmering, covered) until squash is quite soft (about 25 minutes). Stir as little as possible to avoid breaking the squash up.
- Gently (this is key) stir in coconut milk and carrot puree and return to simmer. What you’ll have is a deliciously thick and chunky soup. You can lighten it to your heart’s content by simply adding water.
- Bang pots, pans and cupboard doors around. It’s important your family knows how hard you’re working in there. Then serve.
Real Food Tips:
- Adding a contrasting colour is an easy way to brighten up any dish. Try topping this soup with a sprig of fresh herbs, some roasted seeds, or a drop of fresh cream.
- Waste not: Toss those squash seeds with oil and your favourite herbs and spices, then roast them in the oven. Easy and delicious.
- Take your time: throw all of your ingredients (except the coconut milk) in the slow cooker and set on low when you leave work (5-7 hours). Once you get home, purée with a hand-held blended and add the coconut milk.