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Butternut Squash & Cauliflower Soup

26th March 2017 | Written by Louise Blanchfield

Well, as the weather’s warming up soup’s possibly not on the menu quite as much but here’s another quick and easy recipe for a great soup that you can batch cook and freeze to pull out of the freezer for a nutritious meal whenever your short on time.

Ingredients

1 butternut squash

1 head of cauliflower

I large onion

4 cloves garlic

1/2 tsp turmeric

1/4 tsp cumin

1/2 tsp fenugreek

1 tsp garlic salt

1 tsp paprika

1 gluten free chicken stock cube

1 & 1/2 tbsp coconut oil

1 tin coconut milk

 

Method

  • Cut the butternut squash into 1/2 inch strips after removing the seeds
  • Melt 1 tbsp of coconut oil in a roasting tray, add the butternut squash and roast for 20 minutes at 200 degrees Celsius
  • Separate the cauliflower into florets and add it to the roasting tray after 20 minutes and roast the squash and cauliflower for a further 20 minutes
  • Chop the onion into small pieces and fry it off in 1/2 tbsp coconut oil until the onion is clear, add the spices and fry off for a further minute
  • Get a large saucepan and add the roasted squash, cauliflower, onion with spices and the tin of coconut milk, bring it all to the boil
  • Blend it all up and serve with wholemeal bread or gluten free oatcakes

This can be enjoyed as part of any healthy eating plan. If you’re interested in cleaning up your diet to address any health issues you have or just to feel better and improve your energy book your session here now!

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