Warming Winter Squash Soup

This soup is so warming and tasty its a staple in my winter lunch menu, a great lunchtime warmer with some rustic bread. Butternut squash is a great source of fibre (fab for digestion) as well as important minerals like magnesium for healthy bones and zinc, which supports your body's immune system. All the good stuff then! Let me know what you think of it if you make it.

Prep 10 mins / Cook Time 40 mins / Serves 2-3 (I usually freeze leftovers for a speedy lunch!)

Ingredients:

1 tbsp coconut oil (or extra virgin olive oil or rapeseed)

2 heaped tsp cumin

1 tsp turmeric

1 tsp dried coriander powder (optional I know some peeps aren't fans of coriander!)

1/2 tsp of sweet paprika

1/2 tsp cayenne pepper

1 large onion

2 garlic cloves

1 can coconut milk (I usually choose full fat but the light version is fine too)

350ml of vegetable/chicken stock (I use Kallo low salt)

1 butternut squash (peeled)

1 medium sweet potato (peeled)

1 x parsnip (peeled - optional extra I sometimes chuck in too)

Method:

- Boil your kettle + pour 300 ml water into a jug + add your stock

- Peel and grate/smash the garlic

- Roughly chop all the veg (keeping the garlic and onion separate)

- Now pop a large pan on your hob at a medium-low heat + add your oil

- Once melted add your onion and cook until lightly coloured and soft

- Add the garlic and stir through for a minute before adding all your spices + a drizzle of your stock

- Give this a good stir and then add all the other veg and stir to coat in the lovely spices

- Pour in your coconut milk as well as the rest of the stock and bring to the boil

- Pop the lid on and turn down to a simmer for 30 mins

- Whizz with a hand blender until smooth and pour into bowls

Sprinkle desiccated coconut, fresh coriander leaves or some seeds over to serve.

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