Compared to butternut squash, Coquina squash is deeper in colour and much easier to peel. An excellent source of Vitamins A and C and rich in phytonutrients and antioxidant carotenoids, this soup is incredibly nutritious as well as being tasty and warming. However, if you can't get hold of one, use butternut squash in this recipe instead because it's also a nutritional powerhouse.
Roasted Red Onion and Coquina Squash Soup GF SCD
1 coquina (or butternut) squash
3 red onions
2 tsps dried oregano
1 - 2 tsps Golden Apple Organic Raw Wild Garlic or 1 - 2 cloves crushed garlic
enough filtered water or vegetable stock to cover the vegetables
extra virgin olive oil
freshly ground sea salt and black pepper
roasted pumpkin seeds to garnish
Set the oven to 180° C. Chop the squash into small pieces and cut the onions into quarters. Tip into a large roasting tin, sprinkle the oregano over the vegetables and drizzle with extra virgin olive oil. Grind some sea salt and black pepper over the top and roast in the oven for about 30 to 40 minutes turning the vegetables regularly until soft.
Tip into a large pan. Add the crushed garlic or 1 teaspoon of Golden Apple Organic Raw Wild Garlic and season well with freshly ground sea salt and black pepper then pour in the filtered water or vegetable stock so it doesn't quite cover the vegetables.
Bring to the boil and then simmer for about 20 minutes.
Blend with an immersion blender. Taste the soup and if you have chosen to use Golden Apple Organic Raw Wild Garlic add up to another teaspoon depending on your taste or put the jar on the table so it can be drizzled over the soup in the bowl. Garnish with roasted pumpkin seeds.
The organic Raw Wild Garlic is very strong so add it carefully! The crackers on the side are Golden Apple Onion and Garlic Raw Crackers, these are delicious and blend beautifully with the flavours of the soup - just sprinkle them on top!
