Saturday, 17 September 2011

Coconut, Sweet Potato and Butternut Squash Soup

This is a perfect warmer for the upcoming Autumn. I really love soup during the chilly weather and this will definitely be on my favourites list. Its got a distinctive coconut flavour, so if you like coconut you will love this I think. The coconut comes through and then the hint of roasted garlic. Really filling and satisfying!

Serves 4

1 large sweet potato
1 medium Butternut squash
5 x cloves of garlic
4 tbsp coconut oil
Litre of chicken stock
2 tbsp Italian Herbs
1/2 tin of coconut milk

Preheat oven to 200C
Chop the sweet potato and butternut squash into cubes and place on a baking sheet with the garlic cloves
Coat with the coconut oil and herbs and mix well.
Place in the oven until almost tender, remove and place them in a saucepan, removing the garlic cloves.
Squeeze the garlic from the cloves into the saucepan too and add the chicken stock.
Simmer the soup for about 15 minutes and blend using a hand blender.
Add the coconut milk and check for seasoning. Simmer until heated through
Serve in heated bowls with bacon croutons and paleo bread (optional)

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