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!