Cuisine: Lunch, Dinner, Snack
500g butternut squash, peeled and cut into 2cm cubes.
1 red bell pepper, seeds removed and diced.
1 clove of garlic, crushed.
1 small red onion, diced.
1/3 cup of coconut milk.
1 litre of vegetable stock.
2 teaspoons of coconut oil.
Pinch of rock salt and ground black pepper.
1 handful of freshly chopped coriander.
Optional: wholegrain bread.
Pre-heat the oven on 200 degrees.
In a large baking tray heat 1 teaspoon of coconut oil.
Add the butternut squash and red pepper to the heated coconut oil and stir to evenly coat the vegetables in the oil.
Place the vegetables into the oven and roast for 20 minutes.
While the vegetables are cooking, make up the vegetable stock and lightly sauté the onion and garlic in the remaining coconut oil using a large non-stick saucepan, on medium-high heat.
Once the vegetables are done, remove from the oven and add to the saucepan with the cooked onion and garlic. Pour in the vegetable stock and stir, then bring to boil.
Reduce the soup to simmer and cook on the hob for a further 20 minutes.
Remove from the heat. Using your blender of choice – I used my Vitamix for a super smooth consistency however a stick-blender will also work really well – blend soup to your liking.
Stir in the coconut milk and season with salt and pepper.
Divide into 4 soup bowls and serve with freshly chopped coriander and a slice or two of your favourite wholegrain bread.
Health & Nutrition coaches tip:
By eating sweet vegetables such as butternut squash on a regular basis you will naturally start to crowd out less healthy foods in your diet.
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