Roast Butternut and Coconut Soup with Seeds
Ingredients
- 750g butternut squash peeled and cubed
- 1 large brown onion chopped
- 2 tbsp olive oil
- 4 garlic cloves sliced
- 2cm knob ginger grated
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp chilli flakes
- 750 ml vegetable stock
- 1 can full cream coconut milk
- 1-2 tbsp tahini
- 1 tsp sea salt
- Coriander for serving
- Seed mix for serving
Seed mix
- 1/4 cup olive oil
- 2 cloves garlic thinly sliced
- 2 Tbs pumpkin seeds
- 1 Tbs sunflower seeds
- 1 tsp sesame seeds
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
Preparation
Preheat the oven to 180C.
Drizzle the butternut with olive oil and salt and place onto a lined baking tray and roast for 1 hr or until they are soft. Set aside to cool.
Heat a saucepan to medium heat with the olive oil. Add the onion and cook for 10 mins until starting to brown. Add the garlic and ginger and cook for 1 minute before adding the spices. Stir to combine. Add the vegetable stock and squash, briefly bringing to the boil then reduce the heat to simmer. Add in the coconut milk and tahini and stir through.
Allow to cool slightly before adding to your blender. Blend until smooth. Return to the saucepan and stir in the chili flakes and season.
Serve with fresh coriander and spicy roast seeds.
Seed crunch
Heat the oil in a small non-stick frying pan over high heat. Add the garlic, pumpkin seeds, sunflower seeds and sesame seeds and cook for 1 minute or until golden. Add the coriander and cumin and stir to combine.
