butternut squash soup

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!


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