This soup is easy to digest, freezes well and is delicious. It’s full of vitamins, minerals and antioxidants. It’s an incredible staple food for winter months.
Butternut Squash Soup
1 large squash, cut down the centre and deseeded
1 large onion, coarsely chopped
6 carrots, cut into 1 inch sections
1 tsp coconut oil
1 litre chicken stock
2 cups water
1 tsp cinnamon
2 tsp tumeric
salt and pepper to taste
Preheat oven to 350*. Place the squash, cut side down, on a baking sheet. On a separate baking sheet evenly space the carrots and onion. Allow them to cook for 45-60 mins, set them aside.
In a large soup pot add the coconut oil along with the carrots and onion. Stir constantly for 5 mins, add the remainder of the ingredients. Allow to simmer for 15 mins.
Blend until it reaches the desired consistency.
Last and most important … ENJOY!