Warming Up With Roasted Butternut Squash & Sweet Potato Soup

The temperature here continues to drop, the nights are drawing in early and the season is definitely changing. The leaves on the trees display an ombre hue of yellow gold, amber and chocolate brown signalling that Autumn is definitely here and naturally my thoughts turn to snuggling up warm indoors under fluffy blankets with a beverage to keep me toasty. 

One of my favourite things to indulge at this time of year is a nice warm bowl of soup, freshly prepared with seasonal ingredients. This time I decided to include two spices to add flavour, warmth and as a bonus some great immune boosting properties. The spices of choice were Paprika and Turmeric which has antioxidant and anti-inflammatory properties and have been used for many years in healing practices such as Ayurveda. This soup is a delight, warming, nutritious and packs a punch in terms of boosting immunity it is also so simple to prepare.

 

INGREDIENTS

2 Medium sweet potatoes

1/2 of a butternut squash

1 Small red onion

2 Tbsp coconut oil

3 Tbsp creamed coconut / non dairy coconut yoghurt

1/2 cup of non dairy milk / filtered water

1/2 tsp of ground black pepper

1/2 tsp paprika

1 tsp ground turmeric

A pinch of Pink Himalayan salt

METHOD

Preheat the oven to 180ºC

Peel and chop the sweet potatoes red onion and butternut squash into chunks.

Place the chunks onto a baking sheet or a greased (I used coconut oil) oven proof dish and place into the preheated oven.

Once the sweet potato, onion and butternut squash is roasted (once soft or after 30 to 45 minutes), remove from the oven and set aside to cool.

Add the cooled chunks to a food processor and add the coconut oil, paprika and turmeric and half a cup of filtered water or a non dairy milk. Mix until the resulting consistency is smooth.

Transfer the mixture into a saucepan and warm gently, add in the creamed coconut or non dairy yoghurt followed by a pinch of himalayan salt. Stir periodically until smooth and creamy.

Remove the soup from the cooker and dish up in a suitable bowl, garnish with some cracked black pepper and some fresh herbs like basil if you prefer.

You now a lovely warming and deliciously creamy soup to enjoy on these cooler Autumn evenings.

 

~E xx