Butternut Squash and Chili Soup with Spelt
- 2 Tbsp coconut oil
- 2 onions, chopped
- 2 to 3 garlic cloves, crushed
- 1 tsp ground turmeric
- ½ tsp dried chili flakes
- 1 tsp ground cinnamon
- 2 ¼ lb [1 kg] butternut squash, peeled and cut into chunks (reserving the seeds)
- 4 cups [1 L] vegetable bouillon
- 1 cup [175 g] pearled spelt
- Handful of cilantro, chopped, to garnish
Serves 3 to 4
Melt the coconut oil in a large saucepan over medium heat and add the chopped onions. Fry for 2 to 3 minutes, then add the garlic, turmeric, chili flakes, and cinnamon. Stir to coat the onion and garlic with the spices for a few minutes.
Add the butternut squash, stir again, then add the vegetable bouillon and spelt. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350ºF [180ºC]. Put the reserved butternut squash seeds on a baking sheet and toast in the preheated oven for 10 minutes. Once toasted, set aside.
When the spelt and squash are cooked through, use a hand-held blender (or a blender or food processor) to whizz until the soup is puréed, but still a bit chunky. Garnish with cilantro and the toasted squash seeds to serve.
Chili flakes can help boost your metabolism and decrease hunger.
Excerpted from Superfoods: The Flexible Approach to Eating More Superfoods Paperback. By Julie Montagu. Photos by Yuki Sugiura. Quadrille Publishing, 2015.