Delicious and creamy Butternut Squash Soup with Sweet Boiled Plantains
Course
Soup
Cuisine
Gluten Free, Paleo
Keyword
paleo
Prep Time55minutes
Cook Time30minutes
Total Time1hour25minutes
Servings4servings
Calories356kcal
AuthorWhittyPaleo
Ingredients
2lbs/875g Cooked Butternut Squash
3-4Yellow Plantains
1/2cupof Coconut Milk
500mlof Stock(Chicken or Vegetable)
1teaspoonof Onion Powder
1teaspoonof Garlic Powder
1/4teaspoonof Thyme
1/4teaspoonof Basil
1/2teaspoonof Cayenne Pepper
1/4teaspoonof Cumin
1/4teaspoonof Salt
1/4teaspoonof Black Pepper
Instructions
To cook squash: Preheat oven to 200C/400F. Cut off the top of squash, then cut horizontally just above the part that houses the seeds. Cut this meatier part in half and place skin side down on a baking tray. Brush with a little olive oil and cook for 50-55mins till soft or fork goes all the way through.
Once squash is cooked and easy to handle, scoop out the flesh and transfer to a blender or food processor, add coconut milk and process till smooth.
Place squash in a medium/large pot on medium- high heat. Add stock & seasonings and cook for 5 mins.
Reduce heat to a simmer for 20-30 mins.
While soup is simmering, remove the ends of your plantains and dice into sections with skin on. Place a pot of water on high heat and once boiling, add plantains. Cook for 15-20mins till skin is black and plantains are soft.
Once plantains are done, you can either dice up the plantains further or serve them in the soup as is.
Enjoy!
Recipe Notes
If steaming plantains, remove the skin I used only dried seasonings for convenience, feel free to use fresh ingredients where you please.