Ingredients
- 1 butternut squash (about 1.2 kg), peeled, deseeded and cut into chunks
- 1 red onion, cut into wedges
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 tsp ground coriander
- A thumb-sized piece of fresh ginger, grated
- A pinch of chilli flakes
- 900 ml hot vegetable stock
- 100 ml coconut milk, plus extra to serve
- Juice of ½ lime
- Toasted pumpkin seeds and coriander leaves, to serve
Method
- Roast: heat the oven to 200°C (180°C fan). Toss the squash, onion and garlic with the oil, coriander and a pinch of salt. Roast for 35–40 minutes, until soft and caramelised at the edges.
- Blend: squeeze the garlic out of its skins into a large pan. Add the roasted vegetables, ginger, chilli and stock, and simmer for 5 minutes. Blend until very smooth.
- Finish: stir in the coconut milk and lime juice, and season to taste. Add a little more stock if it's too thick.
- Serve: ladle into bowls, swirl with coconut milk and scatter with pumpkin seeds and coriander.
Why it's good for you: The deep orange of squash comes from beta-carotene, which the body turns into vitamin A, important for healthy skin, eyes and immunity. Roasting it with oil helps the body absorb it. Ginger is a warming, traditional remedy for nausea and sluggish digestion.
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.