Tuesday, 15 November 2011

Recipe - Roast Squash, Carrot and Garlic Soup

Make the most of this seasons Butternut Squash and make a nourishing and hearty soup to keep out the winter chills!

Serves 2

Ingredients

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

Method:
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.



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