The nights are drawing in and winter beckons you by the fireside.
You want something hale & hearty. So what better way to warm up than with this delicious creamy butternut squash soup.
It’s perfect with my auto immune diet and when I am tired, it takes little effort to make and is really filling & delicious.
1 Butternut Squash
Cinnamon and Nutmeg
1 Onion & 2 Cloves of Garlic
1 tin of Coconut Milk
500 ml of Vegetable Stock
Seasoning to taste
How to make
Cut the butternut squash in chunks on a baking tray and drizzle with olive oil and cinnamon, nutmeg and seasoning
Place in oven on 220C until soft
While butternut squash is in the oven, chop and fry one onion and two cloves of garlic in deep pan
When butternut squash is ready, place in the deep pan with the onion and garlic and add the tin coconut and stock.
Add more spices as required.
Simmer for ten minutes and then put the ingredients in the blender and blitz it.
Pour in a beautiful bowl and sit by fire