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Ready in 1hr 20 (including roasting time)

Serves 6 

 

Ingredients

1 whole butternut squash cut in half, seeds removed.

4 whole carrots, peeled.

1 large  orange or 4 satsumas.

3 - 4 cm of peeled fresh ginger (or more, adjust to taste).

2 large onions, sliced.

400ml “Suzy Wan” coconut cream (2 cartons).

900ml veg stock made with 1 veg cube.

Coconut oil.

Salt and pepper to taste.

 

Preparation. Preheat oven to 180°c

  1. Chop ginger into pieces and place half in the seed cavity of each squash half, place   squash on a baking sheet and spoon over a little coconut oil, do the same on another tray with  carrots and orange then bake for approx. 45 mins to 1 hour, or until tender.


 

Once cooked remove from the oven and leave to cool slightly while you add the onions to a pan with a dash of coconut oil, cover and cook over a low heat until softened.

  1. Add carrots and orange to the pan with the onions.
    Scoop the flesh out of the squash (or break apart and add the whole squash) and add to pan.
    Pour in the coconut cream and stock, stir, cover and heat gently at a simmer for around 10 minutes
    .

 

 

Carefully blend using a stick blender, taste then season as required.

Serve with a dollop of  coconut cream and crusty bread


Tips/Comments

My squash are organically home grown so there are no pesticide residues or traffic fumes absorbed into the skin so I use the whole squash for extra fibre, and an easy life.

The can be replaced with a teaspoon of curry spices for a change.

These are the brands of coconut cream and stock cubes I use, stock cubes are gluten/lactose free and also palm oil free, and of course, organic. 

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