Soups are so under-rated, we honestly always forget how amazing they can taste! Because they are cooked, and puréed they are really easy to digest, which is perfect after a heavy christmas season. We love our soups thick, creamy, piping hot and packed with flavour. We find root vegetables like squash and sweet potato make our favourite soups as they are sweet, dense and packed with goodness. Sweet potatoes are a great source of slow releasing low GI carbohydrates, they are also full of beta-carotene, which promotes beautiful skin by ridding of free radicals that cause skin ageing.
Butternut squash also contains beta carotene, along with a wide range of nutrients that promote cardiovascular health. They also contain large amounts of folate, which is excellent, in particular if your pregnant. Squash is also high in fibre, promoting a healthy digestive system. When roasted, red peppers caramelise and are so incredibly flavoursome and add an amazing flavour to this soup. They contain a wealth of vitamin C and antioxidants, necessary for maintaining a healthy digestive system. Instead of cream, or full fat milk you find in many unhealthy supermarket soups I use coconut milk to add that extra creaminess. It really takes this soup from delicious to extraordinary.
This soup is wonderfully satisfying, and so warming. The ultimate cosy winter meal! Let us know how you get on on our Twitter or Instagram page @hipandhealthyuk and hashtag #hipandhealthy!
1 large butternut squash
2 large/3 medium sweet potatoes
2 red peppers
2 tsp apple cider vinegar (can ommit)
1 1/2 cups water
1/2 cup coconut milk
Season to taste
Method: Preheat the oven to 190 degrees Celsius. Start by pealing the squash and sweet potatoes, chop in to small cubes. Slice the red peppers and put all on a roasting tray with a drizzle of olive oil and a sprinkle of rosemary or thyme. Place in the oven to roast for 30-40 minutes, until soft. Add the squash, peppers and potato to a high speed blender with the water, coconut milk and apple cider vinegar (if using) – blend until smooth. Pour into a saucepan and heat until piping hot, adding more water and coconut milk if you like a slightly thinner soup. Season to taste with salt and pepper.
Serve with a segment of lime to squeeze!