I’ve not been feeling great lately – nothing terrible, just not 100% at my best. I guess my routine has slipped a bit, so I’m focussing on making little improvements, nothing major. It feels like it shouldn’t be an effort to move towards lifestyle changes that makes me feel so much happier and more energised, and for the most part it isn’t, but I suppose that if it was easy it wouldn’t be worth it (or something).
I’m just getting back to a more healthful lifestyle: having a proper bedtime; getting out for a run a few times a week to clear my head; drinking plenty of water and cutting out alcohol on weeknights (I’m still drinking coffee: giving up caffeine isn’t something I’m likely to do any time soon).
Eating plenty of fresh, simple flavoursome foods is really important too, which is where this super-healthy butternut squash, turmeric and ginger soup comes in. I made a batch of this to serve me for packed lunches all week, and it has given me a real energy boost. The ginger, turmeric and chilli have all have great healthful properties, and give this soup a warming, earthy flavour. The addition of squash makes it a proper, filling soup, rather than a diet broth that will leave your stomach rumbling by 3 in the afternoon.
Making Squash Soup with Turmeric, Ginger and Lime another day? Pin it so you don’t forget!
The Squash Soup with Turmeric, Ginger and Lime recipe:
- 1 butternut squash
- ½ tblspn. coconut oil
- ½ tblspn. cumin seeds
- 2 large white onions
- 6 cloves garlic
- Large piece of ginger (around 30g)
- 1 green chilli
- 1 tblspn. turmeric powder
- Juice of 1 lime, plus wedges to garnish
- Large handful coriander, plus a little to garnish
- Preheat the oven to 200⁰, then peel core and roughly chop the squash.
- Put the chunks of squash in a baking dish, and add the coconut oil and cumin seeds and place in the oven to roast for around 45 minutes, stirring at 15 minutes and 30 minutes, to ensure that the squash is cooked evenly, and coated in cumin.
- At around 15 minutes into roasting the squash, roughly chop the onions. Heat half a tablespoon of coconut oil in a large soup pan over a medium heat and add the onions with a little water (around half a cup), put a lid on the pan and allow to cook for around 10 minutes.
- Chop the garlic, ginger and chilli together (they don’t need to be particularly finely chopped as the soup will be blended later). Set to one side.
- Take the lid off the pan, turn up the heat and sizzle the onions for another 5 minutes, until they are golden-brown and beginning to caramelise.
- When the onions are ready, add the garlic, ginger and chilli and cook for another few minutes, then add the turmeric and half the lime juice, turn down the heat and cook for a further 7 minutes or so.
- Remove the squash from the oven, and add it to the pan with the spiced onions, and the fresh coriander.
- Add one and a half pints of hot water and the remainder of the lime juice, stir thoroughly, turn the heat up a little and allow to simmer for around 15 minutes (just enough time to wash everything else up!)
- Once it is ready, blend the soup with a stick blender, but watch out as it can be quite splashy (I’m going to be honest, I made this soup whilst wearing pyjamas, which was definitely a good idea, in terms of not ruining my actual clothes with soup splatter…)
- Divide the soup into four big bowls and garnish with a little fresh coriander and a wedge of lime*.