By The Green Parent

10th October 2013

A lovely, seasonal recipe. Perfect for the cool Autumnal weather – nothing quite says autumn like a big orange bowl of butternut squash soup. Filled with antioxidants and immune boosting vitamins, this soup will also help to keep the lurgy away!

By The Green Parent

10th October 2013

By The Green Parent

10th October 2013

Ingredients
• 1 large butternut squash
• 2 Onions
• ½ bulb of garlic
• 1 tbsp coconut oil
• 1 thumb sized piece of ginger
• 1 chilli
• 1 litre of water
• 2 Knorr vegetable stock cubes
• Salt

Method
1. Finely chop onions and chilli, mince the garlic and ginger and warm gently with the coconut oil and a dash of salt until fragrant.
2. Add the chopped butternut squash, stock cubes, water and fresh basil.
3. Cover and simmer on low for around 2 hours.
4. Pop in a blender and mix through.
5. Return to pan and heat through.
6. Add salt to taste.
7. Serve!

Serves: 8-12 servings

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