Prep time 20 min | cook time 35 min | serves 6
- 1 big butternut squash
- Extra virgin olive oil
- 3 sjallots, chopped
- 1 big carrot, roughly chopped
- 1 small turnip rooted celery, roughly chopped
- 2 red peppers, chopped and deseeded
- 3 garlic cloves, roughly chopped
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp paprika powder
- 2 liter vegetable stock, 4 cubes
- 10 lemon leaves
- Handful parsley
- Fresh coriander, leaves
- 250 ml Abbot Kinney’s Coco start
- Chili flakes
- Almond flakes, roasted
- Lime juice
- Sea salt
- Preheat the oven to 200 degrees ˚C and line a baking sheet with parchment paper. Also, put 2 L of water on the stove to a boil for the vegetable stock.
- Cut the butternut squash in halve, lengthwise and get both deseeded. Place them on a large baking sheet flesh side up and rub some olive oil on the flesh.
- Place into the oven for around 35 minutes, until the flesh is tender.
- Put a big pot on medium heat and add some extra virgin olive oil, the sjallots, carrot and celery.
- Bake, while stirring for around 10 minutes, then add the red peppers, garlic, turmeric, cumin and paprika powder.
- After 2 minutes of stirring, add the vegetable stock, the lemon leaves and let it boil for 15 minutes.
- Get the butternut squash out of the oven, cut into parts, remove the peel and move into the food processor together with a handful of parsley.
- Remove the lemon leaves from the soup, pour into the food processor as well and blend until smooth soup appears. (Can also be done with a stick blender of course!)
- Put all of the ingredients for the topping on the table and serve the soup on a deep plate or in a bowl.