Name: Butternut squash soup
Prep time: 10 min
Cook time: 60 min
Ingredients: 2 tbsp olive oil; 1 medium butternut squash; 1 large white onion; 2 leeks; 1 tbsp coconut oil; 4 garlic cloves ((crushed)); 2 tsp dried sage; 2 tsp dried rosemary; 1 pinch salt and pepper; 1 can butter beans; 4 tsp flaked almonds; 1 handful fresh coriander; 1 lime

Butternut squash soup

Prep Time 10

Cook Time 1

Servings 6

Ingredients

2 tbsp olive oil
1 medium butternut squash
1 large white onion
2 leeks
1 tbsp coconut oil
4 garlic cloves (crushed)
2 tsp dried sage
2 tsp dried rosemary
1 pinch salt and pepper
1 can butter beans

Topping

4 tsp flaked almonds
1 handful fresh coriander
1 lime

Instructions

Preheat the oven to 180 deg C.
Cut the butternut squash in half lengthways and scoop out the seeds.
Line a baking tray with baking paper, add the butternut squash (skin facing down) and drizzle with 2 tbsp olive oil.
Bake the butternut squash in the oven for 45 minutes, or until soft when stabbed with a knife.
In the meantime, on a medium heat, fry the chopped onion and leeks in a frying pan in the coconut oil, until softened.
Add the crushed garlic, sage, rosemary, salt and pepper and cook for a further few minutes on medium heat, stirring occasionally.
Rinse the canned butter beans and add to the pan.
Once the butternut squash is baked, remove from the oven and chop into chunks (keeping the skins on). Add to the pan.
Cover the vegetables in the pan with 1.5 litre of boiling water, bring to the boil and then simmer for 15 minutes with a lid on.
Blend well in a food processor, until smooth.
Top with flaked almonds, fresh coriander and freshly squeezed lime.