Make the most of this seasons Butternut Squash and make a nourishing and hearty soup to keep out the winter chills!
1/2 a medium squash (peeled and cubed)
1 x medium carrot (peeled and sliced)
1 x medium onion (diced)
3 x garlic cloves (unpeeled)
1 tbsp chopped parsley
3 tbsp coconut oil
1/2 litre of chicken stock ( I used my own first batch!)
Salt and Pepper
Preheat the oven to 180C
Roast seasoned carrot, garlic and squash with coconut oil in an oven at 180C until tender
Soften onions in a little coconut oil and add the roasted garlic (squeeze it out of skins)
Add the carrots, squash and stock and bring to the boil.
Simmer for 10-12 minutes until all vegetables are cooked through
Blend the soup with a handheld blender.
Serve in bowls, garnished with parsley.