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Butternut-and-coconut soup with toasted seeds

Name: Butternut-and-coconut soup with toasted seeds
Total time: 40 min
Yield: 4 - 6
Ingredients: 1 tbsp olive oil; 1 onion, peeled and chopped; 2 garlic cloves, peeled and crushed; 1 tbsp ground turmeric; 1 tsp ground cumin; 1 tsp smoked paprika; salt and freshly ground black pepper, to taste; 500g butternut, cubed; 1 x 400ml tin coconut milk; 500ml (2 cups) warm vegetable stock; lightly toasted mixed seeds, to serve; 4 – 6 store-bought rotis, warmed according to packaging instructions

May 6, 2020 (Last Updated: May 4, 2020)

This soup will warm you up this winter!

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Butternut-and-coconut soup with toasted seeds

Serves: 4 - 6

Total Time: 40 mins

Ingredients

1 tbsp olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 tbsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
salt and freshly ground black pepper, to taste
500g butternut, cubed
1 x 400ml tin coconut milk
500ml (2 cups) warm vegetable stock
lightly toasted mixed seeds, to serve
4 – 6 store-bought rotis, warmed according to packaging instructions

Instructions

Heat the olive oil in a medium pot with a lid over medium heat. Add the chopped onion and fry until soft and translucent, about 5 minutes. Add the crushed garlic, ground turmeric, cumin, smoked paprika, salt and freshly ground black pepper. Fry until fragrant, about 2 minutes, then add the butternut cubes, coconut milk and vegetable stock. Cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the butternut is cooked, about 30 minutes.

Transfer the mixture to a blender and blitz until smooth. Divide the soup among 4 – 6 serving bowls. Top each portion with the lightly toasted mixed seeds. Enjoy with the warmed rotis.