Roasted butternut soup is flavourful enough, but add in turmeric, coconut milk and tahini and you have something really WOW.
(gluten free, sugar free, dairy free, paleo)
– 1 large butternut, peeled & cubed.
– 1 onion, peeled and roughly chopped
– 3cm ginger
– 3 cloves garlic
– 2 tablespoons coconut oil
– 1 teaspoon cumin
– 3/4 teaspoon turmeric
– 1 tin of coconut milk
– 750ml vegetable stock (or chicken stock)
– 2 tablespoons tahini
– S&P to taste
Heat oven to 180 degrees C. Coat onion, butternut and garlic with coconut oil and roast for 45mins.
Add roasted veg to a large sauce pan, along with the ginger, cumin and turmeric. Add the coconut milk and stock and bring to the boil. Reduce the heat and let it simmer for 5-10 minutes.
Transfer mixture into your blender (we use a vitamix) or use an immersion blender.
Add the tahini and blend until smooth. Here, according to your texture preference, you can add a little more boiling water. Season to taste. Serve.