Butternut Squash, Sweet Potato, Chilli and Coconut Soup

This soup has a creamy texture and is packed full of Asian flavours. I served it with roasted, cumin cauliflower florets and crispy kale for added texture.

You could use a tin of reduced fat coconut milk to reduce the calories if you want to make it more diet friendly.

Serves 4 (GF, DF, V)

Ingredients 

1 large butternut squash, peeled and diced
3 medium sweet potatoes, peeled and cubed
1 large white onion, diced
2 carrots, peeled and chopped
400ml coconut milk
2 garlic cloves, crushed
2 tbsp medium curry powder
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1 tsp dried chilli flakes
1 tsp ginger puree
1 tsp chilli puree
1 tbsp tomato puree
500ml vegetable stock
seasoning
Frylight

To serve

2 cups of cauliflower florets
2 tsp cumin
3 cups dry kale
seasoning

Method

1. In a roasting tray, put the soup vegetables and dried spices in with a little frylight and mix to cover. 
2. Preheat the oven to 200 degrees C and put the vegetables in to cook for 30-40 minutes until soft and slightly browned. 
3. Transfer the vegetables to a large pot, add the 3 purees, vegetable stock, coconut milk and season.
4. Cover with a lid and bring to the boil, reduce to a simmer and cook for 5-10 minutes. 
5. Using a hand blender, pulse the mixture until smooth, season to taste before you serve. 

Cumin cauliflower and crispy kale

1. In a roasting tray, place the cauliflower and sprinkle the cumin, season and spray with a little frylight, mix to cover. 
2. Put the kale in a separate dish, spray with a little frylight and season. 
3. Place the vegetables in the preheated oven at 200 degrees C for 10 minutes. (Ideal to do this whilst the soup mixture is simmering.