Butternut squash and chilli soup with spelt

Butternut squash and chilli soup with spelt

By
From
Superfoods
Serves
3-4

Here’s a great recipe if you’re looking for a meal to cheer you up on a cold day. Not only will the warming soup feel good in your body, your body will welcome the fantastic nutrition in this soup, too!

Ingredients

Quantity Ingredient
2 tablespoons coconut oil
2 onions, chopped
2-3 garlic cloves, crushed
1 teaspoon ground turmeric
1/2 teaspoon dried chilli flakes
1 teaspoon ground cinnamon
1kg butternut squash, peeled and cut into chunks
1 litre vegetable stock
175g pearled spelt
handful fresh coriander, chopped, to garnish

Method

  1. Melt the coconut oil in a large saucepan over a medium heat and add the chopped onions. Fry for 2–3 minutes, then add the garlic, turmeric, chilli flakes and cinnamon. Stir to coat the onion and garlic with the spices for a few minutes.
  2. Add the butternut squash, stir again, then add the vegetable stock and spelt. Bring to the boil, then reduce the heat and simmer for 30 minutes.
  3. Meanwhile, preheat the oven to 180°C. Put the reserved butternut squash seeds on a baking tray and toast in the preheated oven for 10 minutes. Once toasted, put to one side.
  4. When the spelt and squash are cooked through, use a hand-held blender (or a blender or food processor) to whizz until the soup is puréed but still a bit chunky. Garnish with fresh coriander and the toasted squash seeds to serve.

Note

  • Chilli Flakes can help boost your metabolism and decrease hunger.
Tags:
healthy
superfoods
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