Chicken, butternut squash and basil soup
Butternut squash is a great option for kids because of its sweet taste. My son actually ate this for every meal until it was all gone!
ingedients:
Pulp of 2 medium butternut squashes cooked in the oven 45 minutes - 1 hour, peeled and deseeded
300ml coconut milk
1 litre milk (you can choose whether you prefer skimmed, semi or whole)
3 chicken breasts, cut into small pieces
3 garlic cloves
1 large onion finely chopped
salt and pepper to taste
1/2 teaspoon cumin seeds
50g chia seeds
100 g dried pumpkin seeds
a handful of fresh basil
1/2 teaspoon of turmeric
a teaspoon of coconut oil
1 tablespoon of honey
Use a large casserole and sauté the onion and garlic in the coconut oil until lightly brown. Add the chopped up chicken pieces and continue sautéing until cooked. Add the butternut squash, coconut milk, milk, cumin seeds, chia seeds, pumpkin seeds and turmeric and simmer for about 40 mins, breaking down all the harder lumps of butternut squash as you go along. All the butternut squash should have become soft and dissolved in the soup, if they haven't keep cooking until they do.
Add the honey and the basil, stir in and then use a food processor to blend the soup. Once it's all blended you can then add more milk if you prefer the soup more watery, and then cook until it boils. Otherwise just add salt and pepper to taste.
This soup goes down extra well with my super healthy butternut squash cross buns if you have time to make them!
ingedients:
Pulp of 2 medium butternut squashes cooked in the oven 45 minutes - 1 hour, peeled and deseeded
300ml coconut milk
1 litre milk (you can choose whether you prefer skimmed, semi or whole)
3 chicken breasts, cut into small pieces
3 garlic cloves
1 large onion finely chopped
salt and pepper to taste
1/2 teaspoon cumin seeds
50g chia seeds
100 g dried pumpkin seeds
a handful of fresh basil
1/2 teaspoon of turmeric
a teaspoon of coconut oil
1 tablespoon of honey
Use a large casserole and sauté the onion and garlic in the coconut oil until lightly brown. Add the chopped up chicken pieces and continue sautéing until cooked. Add the butternut squash, coconut milk, milk, cumin seeds, chia seeds, pumpkin seeds and turmeric and simmer for about 40 mins, breaking down all the harder lumps of butternut squash as you go along. All the butternut squash should have become soft and dissolved in the soup, if they haven't keep cooking until they do.
Add the honey and the basil, stir in and then use a food processor to blend the soup. Once it's all blended you can then add more milk if you prefer the soup more watery, and then cook until it boils. Otherwise just add salt and pepper to taste.
This soup goes down extra well with my super healthy butternut squash cross buns if you have time to make them!