SPICY WINTER SOUP with BUTTERNUT SQUASH

(LITTLEOVER NEWS JAN 2021)

Ingredients

Butternut squash, peeled and cut into chunks
2 red onions - peeled and quartered
5 carrots- chopped in chunks
5 cloves garlic - peeled but left whole
3 red chillis - deseeded
2 red peppers - deseeded
1 L stock
1 can coconut milk
2 Tbsp Thai spice*

 Method

1. Put all the veg in a roasting tray and drizzle with olive oil. Add the spice and season with salt and pepper

2. Roast 180C for 30-40 min

3. Add the roasted veg to a blender with the stock, blitz until smooth. 

4. Add to a big pan with the coconut milk. Heath together and swerve with hot buttered toast or warm bread. 

Thai Spice Recipe*
2 tablespoons chili powder, mild or spicy depending on how you like your heat level
3 teaspoons cumin
3 teaspoons garlic powder
3 teaspoons ground ginger
3 teaspoons black pepper, use red chili pepper if you like it spicy
2 teaspoons cloves, ground
2 teaspoons star of anise, ground fine

Grind together in a pestle and mortar or blender.