About:

As the weather turns colder, I always think about making soup. Perhaps it’s because I start craving warm, hearty foods and seem to have a larger appetite. This squash soup is transformed from an ordinary recipe into an extraordinary with addition of spices and by topping with roasted nuts.

I like to add a handful of toasted pumpkin seeds to my soup too, as they give a wonderful burst of plant protein, which will give you extra energy. But even better they add the perfect crunch to every bite!

Health benefits:

Butternut squash is one of the most nutritious and healthiest vegetables you can eat, with a rich array of vitamins as well as significant amounts of digestive fiber. The antioxidants are especially good for protecting your vision.

Serves: 3-4
Preparation time: 15 minutes
Cooking time: 30-40 minutes

Ingredients:

• Butternut (halved, deseeded and diced)- 1medium
• Vegetable broth-2-2 1/2cups
• Low-fat Coconut milk-1/2cup
• Sliced Onion- 2 medium
• Red chillies-3 (deseeded)
• Garlic cloves-2
• Ginger-1 inch piece
• Fennel seeds-2tsp
• Cinnamon-1 “stick
• Clove-3
• Salt and ground black pepper-to taste

For garnishing:

• Pumpkin seeds-a handful
• Watermelon seeds- a handful
• Pecan nuts- 8-10 (roughly chopped)

Procedure:

• In a large pot add diced squash, vegetable broth, onion, red chillies, cinnamon, cloves, fennel seeds, ginger, garlic and cook over a medium heat for 15-20minutes/until squash is cooked and tender.
• Meanwhile dry roast pumpkin seeds, melon seeds and nuts in a skillet over medium heat, stirring occasionally until golden. (alternatively can even toast in the oven for 15-20minutes or until toasted at 150deg C)
• Once the squash is cooked transfer it to a blended or a food processor and blend until smooth.
• Then again transfer the blended puree to the sauce pan ground black pepper and salt to taste and cook until soup is heated through (for about 3-5minutes)
• When ready transfer it to a serving bowl and top with roasted nuts, seeds and serve.

Note:

• I love my soup hot so added red chillies, feel free to skip or personalise the spices as per the taste.

I am bringing this recipe to Angie’s VVLP#23; Kimmy’s Healthy Vegan Potluck #24