Butternut
squash is a rich source of betacarotene and vitamin C as well as being
rich in minerals. It contains slow release carbohydrates which help to
balance blood sugar levels and support the nervous system and boost
immunity. Butternut squash contains powerful antioxidants and may help
to protect against cancer.
By roasting the squash, both flavour and alpha carotene absorption are enhanced.
Serves 4
- 1 kg. butternut squash, peeled ( seeds removed and reserved) and roughly cubed
- 2 tsp. rapeseed oil
- 500 mls good quality, vegetable stock
- 2 onions, chopped
- 2 sticks celery, chopped
- 2 carrots, chopped
- 2 bay leaves
- 1 mild, red chilli pepper, seeds removed and cut into thin slivers
- 3 cloves garlic, peeled
- ½ tsp. grated fresh ginger
- 1 pinch ground chilli pepper
- 1 -2 limes, juiced and a little grated zest
1. Preheat oven to 200C, gas 6. Mix oil into squash cubes and seeds, then spread over a non stick baking sheet.
2. Roast seeds till golden brown, turning once. Roast squash cubes for about 30 minutes, until tender.
3. Place onion, celery, garlic, carrots and bay leaves with stock
in a large saucepan. Bring to just boiling point, then reduce heat and
simmer gently for 15 -20 minutes, till vegetables are very soft.
4. Blend vegetables with stock in several batches in a blender,
then return the smooth mixture back into the saucepan and warm
thoroughly.
5. Grind the roasted pumpkin seeds in a blender attachment (or
pestle and mortar) and add them to the soup, along with the fresh
chilli strips, the ginger, lime zest, juice and a good twist of black
pepper.
6. Serve piping hot.
Penny Rushton DNN RSHom practices at the Hale Clinic.
