Besides being absolutely delicious, squash are also loaded with healthy nutrients like vitamins A, C and E – plus antioxidants. These are linked with healthy vision, immune function, and heart health!
Equipment
- Baking sheet
- Non-stick saucepan
- Immersion blender or regular blender
Ingredients
- 2 cups butternut squash, peeled and chopped
- 2 tablespoons olive oil
- 1 medium red onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 stick celery
- 1 can coconut milk
- 3 gloves garlic
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 fresh chilli pepper
- juice of 1/2 lemon
- 1 cup vegetable broth, store bought or homemade stock
- Pickled chillies (recipe follows)
Instructions
- Prepare a baking tray by lining it with parchment paper and preheat the oven to 180C fan.
- Spread the butternut squash cubes, carrot, celery, and red onion over the baking sheet and drizzle with olive oil. Bake in the oven for 30 minutes, until tender.
- Transfer the vegetables and the butternut squash to a blender, also adding the vegetable broth, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chilli pepper and lemon juice. Blend until smooth. You may need to thin it with more vegetable stock.
- Serve immediately with toasted bread and garnishes of your choice.
