Butternut Squash Soup.

Ready for Autumn

Makes for 4, keeps for 3-4 days & can be frozen.

Equipment : Pan, chopping board, knife, cooking spoon & a blender. Glass jar for refridertaion & or zip lock bag or other for freezing.

1x butternut squash, remove skin & deseed

1x pint of water or stock

1x large or 2 small carrots peeled + chopped

1x leek, chopped + washed

5x sticks of celery washed + chopped

1x tsp 1Turmeric

1x tsp cumin

1x tsp fennel seeds

1x tsp ginger powder or fresh (fresh remove skin & chop)

1 tablespoon of coconut oil

Place all ingredient including spices & salt, into a good size pan on a medium high heat, pour the water/stock over & cove for 10 to 15 minutes. Remove from the heat & allow to cool a little, add coconut oil. Pour into blender, blend until smooth, cool & store or return to the stove to gently re-heat, serve with freshly chopped coriander, ground black pepper or cayenne powder. Enjoy this warm nurturing seasonal soup with salad or for a comforting treat, thick whole wheat toast & lashings of butter... I love Autumn!