Butternut Squash soup with honey and lime
Hello! It’s still winter and it’s still cold. I’m getting used to it now. How about you? I do sometimes wear a hat indoors though, just to keep my ears warm. This butternut squash soup is perfect for this chilly weather.
I really really like the idea of cozy winter nights, log fires, long sweaters, cuddly blankets and a pot of bubbling soup on the stove. Except it doesn’t quite look like that in my house. We have runny noses, kids slurping, chins dripping, doors slamming, belly giggling, some teasin and occasionally a dispute between the kids. As much as I love the idea of a night curled up with a book and soup, I wouldn’t change what I have now for the world.
See, I think kids should be seen and heard. They should be noisy, loud, chaotic, messy, adventurous. The best place for them to be all of those things, is in their own home. They have a lot of adult years to come, where they can be adult like. For now, I prefer to let them be kids. Being an adult can be boring, rigid and sometimes about conformity, which is particularly difficult for the free spirits amongst us. BOOOOO!
On to the soup. Needless to say, I love this soup. (Otherwise it wouldn’t be on the blog like!).The other great thing about this soup is that my children like it. I suspect that it may be because the sweetness from the honey and the tang from the lime make it unlike other soups. My son first had squash soup at nursery. My boy, doesn’t like vegetables much. So imagine my delight when he came home raving about squash soup. Well, I was on it like a car bonnet. The following day I brought squash and came up with this recipe and have used it ever since! My daughter enjoys it too. Although, that isn’t really saying anything because my daughter loves most food.
This soup is simple, delicious and relatively healthy and at the moment most of us are thinking about eating better, right? Well, some of us are still struggling with that… and some of us are still trying to get organised and still trying to get some meal prep sunday’s happening here. Unfortunately, we seem to be in a year of distressing news (hence the delayed post – sorry peeps), in our personal lives and that really wreaks havoc with the old eating habits BUT after difficulty comes ease and we cannot continue with that excuse forever. So the diet must change regardless of what is going on around us!
Hopefully, for the next few days we will be all over some yummy soups and salads. The funny thing is, I don’t even mind eating healthy. I actually quite like it.
I sometimes add a few chilli flakes to this soup.. just to add some heat and then after realising i may have added too many, add a swirl of creme freche to turn that heat back down again!
- 1 kg squash peeled and diced (I use butternut, but pumpkin or carnival also work)
- 1 carrot peeled and diced
- 2 small onions diced
- 1 garlic clove crushed
- 1 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp red chilli powder
- 1/2 tin coconut milk (200 ml)
- 500 ml vegetable stock
- 2 tbsp olive oil
- To Serve
- Juice of 1 lime (Measurements based on 4 bowls)
- 1 tbsp honey
- Preheat oven to gas mark 6.
- In a shallow oven tray, add the cubed carrot and squash and cover with half the oil and cayenne.
- Bake for 30 mins.
- Meanwhile, in a large heavy bottomed pan set on medium heat, heat the remaining oil and add the onions. Cook until golden.
- Add the garlic and saute for 2 – 3 minutes.
- Add cumin and red chilli and cook for another minute.
- Now mix in the coconut milk, stirring as you go.
- Pour in the vegetable stock and simmer over a low heat for about 5 minutes.
- Add the cooked squash and carrot to the soup and blend with a stick blender.
- Just before serving, squeze in some lime juice and a drizzle of honey.
- Serve with croutons.