Paleo Spicy Cumin, Ginger, Lime & Roasted Queen Squash Soup

Ingredients:

For the soup:

1 queen squash

4 cloves garlic

4 tbsp good quality olive oil

5 shallots (peeled & roughly chopped)

1 red chilli (diced)

2″ root ginger (peeled & sliced)

4 tbsp raw grass-fed butter (can be substituted with 2 tbsp coconut manna 2 tbsp coconut oil)

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground paprika

1 tsp ground turmeric

1 tsp Himalayan pink salt

500ml water

250ml nut or diluted coconut milk

Zest of 1 lime

Juice of 1 lime

A generous handful of fresh coriander

For the garnish:

A few sprigs of fresh coriander

Cracked black peppercorns

Oil of your choice

Method:

1. Firstly you will need to roast your squash. Pre-heat your oven to 190C/Gas Mark 5.
2. To prepare your squash, wash it thoroughly and cut in half. Scoop out all of the seeds with a spoon and then cut each half once more so that you have quarters.
3. Place your squash quarters onto a baking tray and pour 1 tbsp of olive oil onto each quarter. Brush the oil evenly all over the bottom, top and sides of the squash.
4. Using the back of a knife carefully bash your cloves of garlic to loosen everything up and get the flavours going. Do not remove the skin! Place the garlic on top of each squash segment and lightly brush a little oil on top.
5. Place into the oven for 30-45 minutes until soft all the way through and slightly browned/caramelised around the edges. Remove from the oven and leave to cool.
6. Once cool enough to handle peel away the skin and cut the squash into cubes and set aside until needed later.
7. Now start prepping your shallots, chilli and ginger. In a large, heavy bottomed pan melt 2 tbsp of your butter until frothy and add your shallots, chilli and ginger. Now peel your roasted garlic cloves and add to the pan. Cook on a low heat for 5 minutes, stirring frequently.
8. Add your cubed squash, spices and Himalayan pink salt and stir. Cook for around 10 minutes on a low heat until lightly caramelised.
9. Now pour in your water, nut milk and lime zest. Leave to simmer until almost all of the liquid has reduced. Remove from the head and pour into a food processor.
10. Add your remaining butter and lime juice and process until smooth. You may have to do this in batches depending upon the size of your food processor!
11. Add your handful of fresh coriander (stalks and all) and pulse in until lightly chopped.
12. Serve immediately, drizzle with an oil of your choice and garnish, or reheat when ready to eat! You can store this in an airtight container in the fridge for a few days or alternatively freeze and use within one month.