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Butternut squash is packed with Vitamin A, powerful natural anti-oxidant, and Vitamin C which might just help keep some of the colds away this winter.
Preparation Time: 30 minutes
Cooking Time: 1 1/4 hour
Serves: 2
1 butternut squash
1 head of garlic
5 shallots
Olive oil
Freshly ground salt and pepper
4 cups chicken stock
165ml coconut milk (save a little for drizzling on top)
2 Kaffir lime leaves
1 stem of Lemongrass
1/4 birds eye chilli
1/2 lime (juice)
Salt to taste
1/4 cup shelled pumpkin seeds
1 teaspoon olive oil
Freshly ground salt and pepper
- Cut butternut squash in half and scoop out seeds, cut squash into 2.5cm slices and lay on baking paper lined tray.
- Cut top off the head of garlic, place on tray.
- Remove skin from shallots, place on tray.
- Liberally drizzle olive oil over the squash, garlic and shallots.
- Season with freshly ground salt and pepper.
- Cook in oven at 180°C until the squash is soft (about 45 minutes)
- Heat up chicken stock and coconut milk.
- Scoop squash out of skin and squeeze garlic cloves out of head. Add to chicken stock.
- Bruise lemongrass and tie in knot add to pot.
- Add chilli.
- Let simmer for about 30minutes.
- Remove lemon grass and kaffir lime leaves.
- Blend soup in pot with a hand blender.
- Heat olive oil, pumpkin seeds and salt and pepper in skillet until the seeds start to pop.
- Drain on piece of paper towel.
- Ladle soup into bowl, drizzle coconut oil on top and sprinkle a few pumpkins seeds on top.
Enjoy!
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