WARMING TANDOORI STYLE BUTTERNUT SQUASH SOUP
Feeling in need of some warm and nourishing food!? You’ve come to the right place. This gorgeous super silky smooth Vegan Tandoori Butternut Squash Soup recipe has it all, with the tandoori giving it an extra heat (but not as in HOT!). Did you also know that Butternut squash is not only tasty but also packs a punch of vitamins, minerals, fibre, and antioxidants, including vitamin A, vitamin C, magnesium, and potassium. Vitamin A is essential for regulating cell growth, eye health, bone health, and immune function .
Serves 4
Time to Create: 35 minutes
Ingredients
1 Medium Butternut Squash - peeled, deseeded and cut into cubes
1 Onion chopped
2 Celery stalks chopped
2 Garlic cloves chopped
400g Coconut milk (tinned)
400g Butter Beans (drained and rinsed)
2 tsp Ground ginger
2 tsp Ground coriander
1 tbsp of Tandoori Paste (made from x 1 tsp each of the following: chilli powder, grainy mustard, ground coriander, and ground turmeric; plush 2cm slice of ginger, juice of half a lime and 2 tbsp tomato puree - pop in a blender and blend to a paste)
Method:
Place a saucepan over medium heat, add a dash of olive oil, the onion, celery, garlic and a pinch of salt. Cook until soft.
Add the tandoori paste and butternut squash and cook for 5 minutes, add the coconut milk, beans, ginger, coriander and 300 ml water.
Bring to boil and then reduce heat to a simmer for 25-30 mins.
Once everything is soft, remove from heat and blend until smooth. Add more water if you require it to be a bit thinner in consistency.
TIP : Garnish with poppy seeds, a dash of coconut yogurt and edible flowers