Preparation and Cooking Time 1.5 hour and a bit Serves 5-6
Treasure Hunt
Preheat your oven at 180°C
Freshly grated Salt, Pepper and nut meg
Fresh herbs I like Coriander most, but for this recipe I only had Basil (use whatever you have at hand , or none if you don't like fresh spices...)
1/2 Butternut Squash
2 soup spoons Coconut Oil ( Non vegans use 25 gr of butter instead)
Drizzle of Olive oil
1 medium onion
2 garlic cloves
1 peeled and grated small potato ( the starch will thicken your soup ,so if you want a thick soup use a medium potato)
Half a leek
6 cups of water
500 ml Coconut Milk ( save 2 soup spoons to mousse up for decoration! )
(Non Vegans can use liquide cream instead or double cream or diet cream...
Freshly grated Salt, Pepper and nut meg!
The cooking part
Step One
Cut your butternut squash in two, and scoop out the seeds with a spoon!
At this stage you can choose to
a.) peel
or
b.) not peel your Butternut.
If you choose A I recommend using a fork and a spoon to scoop out the butternut, but I would suggest the B it will save you time on the long run and you waste less butternut.
°( Put the seeds on an oven friendly pan with salt and pop them in the oven for an hour, you can use them as decoration or just a sneaky snack when your in the mood!)
Step Two
Place butternut squash halves belly up and drizzle some Olive oil , add your freshly grated Pepper, Nut Meg and Salt!
Pop it in the oven for an hour and a half....................................
Depending how you thick your squash is , the cooking time will vary, if you can easily poke your fork through its ready!
(if you desire to speed this process up then cut the butternut into thin little slices, add your salt, pepper, nutmeg and one cup of water and roast it in the oven!)
This is the step that will take the most time, good news is that since your baking the butternut it means you can multi on another task for an hour while you wait for it to cook!
You can also skip this step and cook it directly in a pan if you prefer ! By adding it at step four.
Step Three
Dice your onion , and cut the garlic into thin slices.
Step Four
Grab your soup pan, turn on your high heat, put 2 soup spoons of coconut oil and fry the garlic, onions this can take 5 minutes.
Add the grated potato and leek, I suggest you let it cook for a bit longer (8-10 minutes), whilst the pan is still on high heat, check to see if the ingredients have gone transparent and look cooked.
You can now add your 2 cups of water and put a lid on it ( the water will help steam your potatoes and leek which will allow them to cook through), don't forget to stir every 3 minutes, as this mixture tends to get sticky!
Once most of the water has evaporated, its time for step five...
Step Five
Scoop your oven cooked butternut into the pan and pour your coconut milk with 4 cups of water!
( The quantity of water will vary depending on what consistency you want your soup to have, if you want it less thick then add more water!)
Bring it to a boil, blend and it's ready to serve!
°Decorate with your Coriander/basil, whisked heated Coconut Milk, Lentil rice ( see below for recipe) and oven cooked Courge Seeds!
Tips
Variation brainstorming of this recipe:
If you want to go wild I suggest to add the following ingredients !
🍋Fresh ginger or lemon juice ( Simply grate your ginger and squeeze the juice out, lemon cut in halves and squeeze juice out)
🍋Lemon rind ( you can cook this whilst your cooking your onion and garlic, 1 lemon will suffice)
🌿Add Fresh Coriander or Basil!
🍚 Tri - Color Lentil Rice Recipe 🍚
( Soak your lentilles (for as long as you can, this is a trick to reduce the cooking time) Tri - Color Lentil Rice ( Soak your lentilles (for as long as you can, this is a trick to reduce the cooking time)
Cook 1/3 rice with coconut oil on high heat with salt, once the rice grains go transparent add 2/3 water and turn down the heat on low with a lid) 25 minutes , rice is cooked and 1-2 soup spoons of rice can be added into your soup ! Makes it that much more consistant and filling!
You can also add vegetable stock instead of salt if you like ( sprinkle it over step four) I would use only 1 stock and add an additional 2 cups of water!
❤️Let me know how it goes!
Your Welcome!
Made with lots of Love
Your Hibiscus Kook!
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