Butternut Squash & Carrot Soup

On a cold winter’s day, nothing beats a hot bowl of soup. This soup is rich in beta carotene.

1 small butternut squash, seeded, peeled and diced

6 small carrots or 4 large, peeled and roughly chopped

1 sweet potato, peeled and diced

¼ of a sweet onion, diced

2 cloves garlic, crushed

1 teaspoon coconut oil

300-500 ml vegetable stock

Pinch of salt and pepper

Dash nutmeg

Heat the oil in a large pot, throw all the ingredients except salt, pepper and nutmeg and sauté for 5-10 minutes or until vegetables have softened.

Add the vegetable stock, bring to the boil, turn down the heat and leave to simmer for a further 10 minutes or until the vegetables are soft, adding more water if necessary. Season to taste.

Leave to cool.

Eat as is or add half of the soup to the blender and blitz until smooth. Return to the pot and mix well. You should have a chucky, hearty soup.

Tip: For added creaminess, add 1-2 tablespoons oat cream.

NB: For a less thick soup, omit the sweet potato, reduce the quantity of butternut squash by half and use 4 small carrots. Keep the amount of water the same.