Butternut squash garam masala soup
Soups always help making lunch quick, easy and healthy. The secret, as always, is in the planning and prepping! If you want your soup to keep you full until supper, you need to make sure it contains some protein and healthy fats. This soup contains coconut cream ticking both boxes. You could always swap for greek yoghurt, but the coconut does work really well with the garam masala spice. Perfect comfort food!
I make this soup using my slow cooker, but you could do in an AGA, or slowly on a stove.
ingredients
serves 4 to 6
1 large butternut squash, peeled and cubed
3 medium carrots
3 medium onions, sliced
2 red peppers, chopped
A small punnet of fresh plum tomatoes or 2 large tomatoes, chopped
3 garlic cloves, chopped
400ml vegetable or chicken stock
400ml coconut cream (1 can)
3 tablespoon garam masala
method
prep time: 15 mins
In your slow cooker or large pot add all chopped vegetables and mix.
Add the stock, and stir.
Add 2 tablespoon of garam masala (more can be added later) and stir again.
Cook in slow cooker for 6 hours on low setting.
Adjust timing if using an AGA or stove.
Once all vegetables are cooked through and softened fully, take off the heat and add to a blender or blitz with a handheld blender.
Add the coconut cream and extra spice if desired, and blend again to incorporate the coconut cream fully.
As always with soup, you can adjust texture by adding a little more water when blending.
the health boost tip
This soup is warming in colour and taste and full of the nutrients and vitamins needed during the colder months. It is packed full of fibre.
Butternut squash and red peppers are all excellent source of Vitamin A and C.
Carrots are a particularly good source of beta carotene.
Onion and garlic and great prebiotic foods.
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