It’s cold, gloomy and dark by 5.30pm. You’ve had a long day under the clouds outside and all you are craving is some heartwarming food to eat while you wrap up in a blanket in front of your favourite Netflix show. Have I got your attention yet?
Well, this was me the other day and I came home to this pre-made soup and by the first spoonful I had already been transported to that blanketed bliss I had been dreaming of all day! It’s simple, requires very little effort to create and it is super, SUPER cheap to make. Frankly, I don’t know how you can go wrong. Dip a bit of bread in there, even top it with some coconut cream or avocado.
This soup has no nasties, nothing complicated. In fact, there are about 4 ingredients in total. What you see is what you get, really. The butternut squash is packed with all of those vitamins to help you get through the winter as well as enough fibre to keep your tummy happy and healthy.
I guess you could say this is a variation on your classic pumpkin soup, but I think pumpkin can sometimes be a little overpowering and well, pumkin-y. If you know what I mean? I think butternut squash is far sweeter and so in combination with the coconut milk it is quite a sweet soup that is extremely light and creamy and begging to be paid with some sourdough or a simple dukkah sprinkle. Yes please!!
I think the main selling point of this soup is how affordable it is to make. The squash cost me $3.00 at the vegetable markets this week; the coconut milk cost around $1.20; and then the garlic cloves and spices cost next to nothing when you do the maths. So, essentially this soup costs less than $5.00 to serve approximately 4 people, or enough to meal prep for at least 2-3 meals. Sold? I thought you might be. Anyway, enough chat. Here is the recipe:
INGREDIENTS
- 1 whole butternut squash
- 1 can coconut milk
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tsp cinammon
- 1 tsp cumin
- Salt and pepper
METHOD
- Preheat the oven to 200C.
- Cut the butternut squash into small cubes and place on a roasting tray with the 2 garlic cloves. Cover with oil and season with salt and pepper.
- Place in the oven for approximately 20-30mins until soft.
- Once cooled, add the squash and garlic to a blender with the coconut milk and spices until smooth and creamy.
- Season to desired taste.
- Heat and serve or place in the fridge/freezer for later on.
I told you it was simple! I won’t complicate things by going on about it – but you should really try this one out. Stay warm!!
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