Sunday, 23 September 2012

Roasted Butternut Squash & Carrot Soup GF SCD

As Autumn approaches I look forward to preparing brightly coloured, nutritious root vegetable soups. While most vegetables are available all year round, for foods which can be considered to be "in season" then I think Autumn is possibly my favourite season of the year. Root vegetables top my favourite vegetable list and they contain all the necessary vitamins and anti-oxidants to give a boost our immune system, protecting us in the cold months ahead.

Roasted Butternut Squash and Carrot Soup GF SCD

1 butternut squash
4 medium carrots
2 medium onions
1 heaped tsp cumin seeds
½ inch piece of fresh ginger
2 cloves garlic crushed
2 bay leaves
6 to 8 sprigs fresh thyme
extra virgin olive oil
sea salt & freshly ground black pepper
filtered water

Set the oven to 180°C. Slice the butternut squash into quarters or sixths and scoop out the seeds.

Place in a roasting pan. Put 2 sprigs of thyme on one side then strip the leaves from the remaining sprigs by holding the stalk at the top and then firmly running the thumb and forefinger of your other hand along the stalk from top to bottom - the leaves should break off as you go. Scatter them over the squash slices, sprinkle with sea salt and about 2 tablespoons of extra virgin olive oil.  

Roast in the oven for 50 to 60 minutes until soft.

Heat a tablespoon of extra virgin olive oil in a large pan. Slice the onions and carrots then tip them into a large saucepan with the cumin seeds. Cook for about 5 minutes until the onions become translucent. Add the chopped ginger and crushed garlic. Continue to cook over a low heat for another 10 minutes, stirring regularly, until the vegetables are softened.  Take off the heat until the squash is cooked.

Peel off the skin and add the roasted squash and the herbs to the pan.

Add the bay leaves and pour enough filtered water into the pan so the vegetables are well covered.

Add the remaining sprigs of thyme, sea salt and plenty of freshly ground black pepper.

Bring to the boil and simmer for about 20 minutes. Remove the thyme stalks and bay leaves then using an immersion blender, blend until smooth adding extra water as required.

If you're on the SCD, why not try one of these bread rolls with your soup :

Rosemary & Garlic Bread Rolls

Sun Dried Tomato, Onion & Garlic Bread Rolls

or some Paprika Roasted Celeriac and Carrots.

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