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Butternut, Coconut and Ginger soup

An awesome, warming yet fresh soup with lovely flavours to excite your palate.nButternut Squash has fabulous levels of Vitamin A which plays a key role in eye as well as skin health and raising your immunity.
Vitamin C is also present in abundance lending its magical anti-oxidant qualities as well as playing a key role in the health of the kidneys.
Tryptophan is a protein essential to mental health due to its role in the creation of serotonin, a neurotransmitter responsible for the feeling of contentment.
Ginger and cinnamon help to stimulate peripheral circulation keeping your toes and fingers not only warm but well supplied with all the nutrients they need to heal and function optimally. 
Serves 4 
1 small butternut squash peeled and chopped into square inch cubes
0.5 cup thick coconut milk
0.5 inch ginger, peeled and sliced
750 mls stock, vegetable or chicken 
1 generous pinch ginger powdern1 generous pinch ground cinnamon
1 generous pinch ground coriander seed
1 tsp coconut butter
salt and pepper to taste
1 lime cut into wedges
half bunch fresh coriander leaf roughly ripped 
Preheat your oven to 200C.
1. On a shallow baking tray arrange the butternut squash and sprinkle over the ground spices then place in the oven and bake for 12-15 minutes. Remove and spread with coconut oil and a little salt giving them a good toss to ensure all bits are evenly covered. Return to the oven for a further 12-15 minutes or until the edges start to brown.
2. Put all the butternut into your blender along with the stock, coconut milk and fresh ginger. Blend until smooth.
3. Ready to serve. 
    • You may want to heat it before serving it, garnish with lime wedge and coriander as well as a good amount of freshly ground black pepper. 
    • Optionally you can also sprinkle over some finely chopped green chilli and a dollop of coconut cream.