South African Inspired Butternut Soup
1 butternut squash peeled and diced
1 T molasses
1 T brown sugar
2 T honey
4 T coconut oil or butter
1 ripe banana, unpeeled
1 onion, chopped
5 round carrots or two orange carrots, chopped
3 cloves garlic, chopped
1 tsp curry powder
1/4 tsp red chili pepper flakes (optional)
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup coconut milk
1-4 cups chicken or vegetable stock
1/4 cup chopped cilantro
Juice of one lime
Pumpkin seeds and extra chopped cilantro for garnish
Preheat oven to 350 degrees. Mix 2 T of melted coconut oil or butter with molasses, brown sugar and honey. Toss with butternut squash pieces and spread on a large cookie sheet. Roast the squash in the oven about 20 minutes, until it is soft and starting to caramelize. Roast the unpeeled banana in the oven at the same time.
Melt the remaining butter in a large soup pot or saucepan, add garlic, onion and carrots and saute until tender. Add the spices and cook for a few more minutes.
Remove the peel of the banana, slice it and add to the butter mixture along with the squash, coconut milk and 1 cup of broth. Bring to a simmer, then blend the soup with a stick blender or blend in batches until smooth, adding more broth to get the consistency you like. Add the cilantro and lime juice and season to taste with salt and pepper. Garnish with pumpkin seeds and more cilantro.
1 T molasses
1 T brown sugar
2 T honey
4 T coconut oil or butter
1 ripe banana, unpeeled
1 onion, chopped
5 round carrots or two orange carrots, chopped
3 cloves garlic, chopped
1 tsp curry powder
1/4 tsp red chili pepper flakes (optional)
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup coconut milk
1-4 cups chicken or vegetable stock
1/4 cup chopped cilantro
Juice of one lime
Pumpkin seeds and extra chopped cilantro for garnish
Preheat oven to 350 degrees. Mix 2 T of melted coconut oil or butter with molasses, brown sugar and honey. Toss with butternut squash pieces and spread on a large cookie sheet. Roast the squash in the oven about 20 minutes, until it is soft and starting to caramelize. Roast the unpeeled banana in the oven at the same time.
Melt the remaining butter in a large soup pot or saucepan, add garlic, onion and carrots and saute until tender. Add the spices and cook for a few more minutes.
Remove the peel of the banana, slice it and add to the butter mixture along with the squash, coconut milk and 1 cup of broth. Bring to a simmer, then blend the soup with a stick blender or blend in batches until smooth, adding more broth to get the consistency you like. Add the cilantro and lime juice and season to taste with salt and pepper. Garnish with pumpkin seeds and more cilantro.
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