Roasting the vegetables adds a wonderful sweet caramelised flavour to this soup and makes it incredibly simple. Packed full of beta carotene, garlic and ginger this is a fabulous anti-inflammatory, immune supporting soup. Adding the hemp pesto provides essential omega 3 fats

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Roasted Butternut Squash & Ginger Soup with Hemp Sprinkle

Overview

Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – 4


What’s good about it?

Information to follow soon.

INSTRUCTIONS

  1. To make the hemp sprinkle place the hemp seeds in a food processor and process until fine. Add the remaining ingredients and process again to form a thick paste. Store in the fridge until required.
  2. Preheat the oven to 200C/400F/Gas 6.
  3. Place the onion, garlic, ginger, butternut squash and sweet potato in a baking tray. Drizzle with oil and sprinkle with the cinnamon. Roast in the oven for 40 minutes, or until tender.
  4. Place the vegetables and vegetable stock in a blender and process until smooth – you may have to do this in two batches. Season to taste. Warm in a pan for a couple of minutes then ladle into bowls to serve. Sprinkle with a little hemp pesto to serve.

Did you Know?

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INGREDIENTS

 

1 red onion, cut into wedges

3 garlic cloves peeled and left whole

1tsp root ginger, peeled

1 butternut squash, about 750g, peeled, seeds scraped out and cut into 2.5cm cubes

1 medium sweet potato, peeled and cut into chunks

60ml/2fl oz olive oil

1 tsp. ground cinnamon

700ml vegetable stock

Sea salt and freshly ground black pepper

  • Hemp Sprinkle
  • 50g shelled hemp seeds
  • 2 garlic cloves, crushed
  • 1/2 tsp. sea salt
  • Freshly ground black pepper
  • Large handful of basil leaves
  • 3tbsp nutritional yeast flakes
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2tbsp hemp seed oil