This easy-to-make Thai roasted butternut soup is the answer if you’re running out of inspiration about what to cook to satisfy both your appetite and your autumn detox diet. We found the recipe on the Organic Authority website and were inspired to try it. Spicy, smooth and invigorating, it’s the perfect pick-me-up for the cooler days ahead.
2 tablespoons vegetable oil
2 teaspoons curry powder
1 butternut squash, peeled, seeded and cut into 5-cm pieces (about 6 cups)
1 large red onion, chopped
1 tablespoon chopped fresh ginger
3 cups organic chicken stock (homemade is best)
1 large tin (400 ml) coconut cream
3 tablespoons chopped fresh coriander leaves
Heat the oven to 220°C.
Mix the oil and curry powder in a large bowl, add the chopped butternut and onion and toss to coat well. Spread the vegetables in a single layer in a large oven dish.
Bake for 25 minutes, stirring occasionally, until the vegetables start to brown.
Place the cooked butternut and onion in a large saucepan. Add the ginger, stock and coconut cream and bring to the boil.
Reduce heat and simmer for 20 minutes. Leave to cool slightly, then pour the mixture, one-third at a time, into a blender and whizz until smooth. Or use a hand-held blender to purée the soup directly in the saucepan. Taste and adjust seasoning, if necessary.
Top with chopped coriander to serve.
Acknowledgements & Photo credits
Flora Force acknowledges the Organic Authority www.organicauthority.com in using this recipe.