Butternut and Coconut Soup

Butternut squash and coconut soup – makes 4-6 servings

1 butternut squash, halved, skin on

1 large carrot (roughly chopped)

1 sweet potato (peeled & roughly chopped)

1 onion (peeled & roughly chopped)

1 clove of garlic (peeled & roughly chopped)

200ml vegetable stock

½ -1 tin of coconut milk (depending on how thick you like your soup)

1 tsp cumin

1 tsp smoked paprika

A few sprigs of rosemary

Method

1. Roast the butternut squash in the oven for half hour on 180 degrees

2. When roasted scoop out the flesh into a large pan with all of the other ingredients.

3. Bring the ingredients to a boil and simmer till veggies are soft, blend till smooth, serve with a sprinkle of chilli flakes, pumpkin seeds and swirl of natural yogurt

4. Serve with rice of quinoa for extra carbohydrates

“Remember: Shop bought soups are laden with salt, sugar and lack any significant nutritional value. Homemade soups are a great way of incorporating many different vegetables in one meal, a big batch can be made at the weekend and can be used for lunches or dinners for the rest of the week, always make sure you consume a side salad with olive oil or avocado to boost the nutrition content further”