Chilly winter days call for comfort food, but it’s also the time of year where we’re trying to be healthy and cutting out the crappy foods. This is where soup comes in handy: heartwarming, packed full of goodness and easy to make, this ticks both the comfort food and healthy boxes. If you’re bored of your average supermarket soup, we have a super easy recipe for a slow roasted squash soup, which looks way trickier to make than it really is. Skip the side of bread with this super simple coconut quinoa popcorn, which will be your new favourite thing. You’ve been warned.
Recipe concocted by our favourite mad kitchen scientist Les Petites Pestes
Slow Roasted Squash Soup with Quinoa Popcorn and Crispy Sage
Gluten free, vegan, paleo friendly
For the soup:
1 butternut squash, skin on, cut in half
1 cup Vegetable Broth
handful of sage leaves
For the Coconut Quinoa popcorn:
quinoa puffs (we used ready puffed, to make your own, follow the instructions here)
3tbsp coconut sugar (or normal caster sugar if you don’t have any)
1// To make the soup, top your squash with some coconut oil, thyme and seasalt and slow roast it at 160°C for about 45-50mins, until soft and golden.
2// When done, you should be able to scoop out all the flesh – put it in the blender with a bit of hot water, a cup of vegetable broth, sage and a sprinkle of cinnamon – then blend until smooth. Add more broth for a less thick soup, depending on how you like it.
3// For the coconut quinoa popcorn, melt the coconut sugar (or your alternative) in a pot until it caramelises, then add quinoa puffs until they are fully covered, and finish with a sprinkle of sea salt. Scoop out of the pot and let it harden, then break it up in little chunks.
4// Finally, ‘fry’ some sage leaves in a dash of coconut oil, remove excess oil by patting with some kitchen towel
Serve the soup with a sprinkle of the quinoa popcorn and a couple of the crispy sage leaves. Voila!
Tip: make lots of the quinoa popcorn and use it to top your yogurt with or as a delicious snack.