Jess’s favourite Winter-time soup
I made this soup on Sunday morning for a Christmas get together with some of my best girlfriends. I was in charge of the starter and the other ladies were in charge of either the crackers, festive napkins, mains, desserts or bubbles and together we enjoyed a total feast.
One of my friends Anna follows a vegan and gluten free way of eating so I took the opportunity to go fully plant based for my starter and cook up a delicious soup! It ended up being a toasted tomato and butternut squash soup and it was so so good and we had clean bowls all round!
The tomatoes and butternut squash were roasted in the oven for an hour which made them deliciously sweet and then I paired it up with creamy coconut milk and a generous dose of spices.
My top tip is to make a batch in the evening or on a Sunday morning to take it to work with you the next day, or freeze it for an instant lunch another day. Get as big a baking tray as you can find and roast your veg to bring out their flavours fully. Coupled with festive notes is another lovely addition.
I hope you love making it during the cold evenings.
- 3 tablespoons coconut oil
- 10 medium-large sized tomatoes, halved
- 1 butternut squash, peeled and chopped into rings 1cm wide
- 6 spring onions, finely chopped
- 3 garlic cloves, crushed
- 1 tablespoon finely chopped ginger
- 1/2 red chilli, deseeded and chopped
- 4 teaspoons paprika
- 3 teaspoons ground cumin
- 400ml can coconut milk
- 500ml vegetable or chicken stock
- 3 tablespoons tomato puree
- 1 lime, juiced
- Fresh herbs, seeds, or chilli flakes to serve
- Salt and freshly ground black pepper, to taste
- Preheat the oven 200°C.
- Chop the veg as necessary and place the tomatoes and butternut squash on a lined baking tray.
- Melt 2 tablespoons coconut oil in a saucepan and once melted, drizzle the melted coconut oil over the veg so all the tomatoes and squash are evenly coated. Put in the oven and set the time for 1 hour.
- Next up, place a deep saucepan on a medium heat and add the remaining coconut oil with the spring onions and fry for 3-4 minutes. Add the crushed garlic, chopped chilli, finely chopped ginger and spices and fry for a further 2 minutes.
- Then add the coconut milk and stock and allow the soup base to simmer gently and the flavours to mingle for 10 minutes. Take off the heat once done.
- Once the vegetables are finished roasting, they should be golden brown in colour. Add them to the coconut milk combination and simmer for a final 5 minutes.
- Place all the ingredients into a blender and blend for a minute until smooth. Alternatively use a stick or hand held blender to blend.
- Add a big pinch of salt and pepper, blend again then taste and add more seasoning if needed.
- Serve warm in bowls topped with fresh herbs, chilli flakes or seeds.
Keeps in the fridge for a few days.
I hope you love it and it keeps you nice and cosy. Be sure to tag me in your recreations on social media using the hashtag #JessLeeDyer or tag me in your posts on Instagram and let me know it got the thumbs up!