About this Recipe
By: Wilna Eksteen
The best part of chilly weather is the comforting food that goes along with it. Make sure to snuggle up with the healthiest options to give your body the ultimate fuel to fight off colds and flu. With Liviana™ Alfafa Blossom Honey and Extra Virgin Olive added to the butternut soup you can enjoy a nutrient-packed bowl of goodness.
- 1 medium whole Butternut squash, peeled
- 3 carrots, diced
- 3 cups water
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground Coriander
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp Liviana™ Alfafa Blossom Honey
- 1 tbsp Liviana™ Extra Virgin Olive Oil
- Butternut squash
- Ground tumeric
- Ground cinnamon
- Ground coriander
- Liviana™ Alfafa Blossom Honey
- Liviana™ Extra Virgin Olive Oil
- 2 large pots
- Cutting board
- Vegetable peeler
- Sheet pan
- Stick blender
- Frying pan
- Measuring cup
- Measuring spoon
- Freezer friendly
- Gluten free
- Lactose free
- Total energy: 127kcal
- Protein: 1.8g
- Carbohydrates: 25g
- Sugar: 9.4g
- Fat: 3.6
- Fibre: 4.1g
Step by Step Instructions
Peel the butternut with a vegetable peeler.
Use the vegetable peeler to cut ribbons from the butternut. You will need approximately 15 ribbons for garnish.
Place the butternut strips into a 100°C oven for 25 minutes, until golden and crispy.
Cut the butternut in half and remove the seeds. Set aside.
Dice the butternut into cubes and place in a large pot. Add the carrot, water, tumeric, cinnamon, coriander, salt and pepper to the pot as well.
Bring to a boil over a high heat. Turn down to a simmer for 20 minutes until butternut is cooked and soft.
Add the pumpkin seeds to a frying pan over a medium heat and fry until crispy and golden for 3 – 5 minutes. Make sure to stir continuously.
Blend the butternut with a stick blender until smooth.
Finish off with Liviana™ Alfafa Blossom Honey, a drizzle of Liviana™ Extra Virgin Olive Oil, roasted pumpkin seeds and butternut ribbons.
Serve as the perfect comfort meal on a cloudy or chilly day.