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Butternut squash soup

Prep Time 10 minutes
Cook Time 1 hour
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.