This is a pesonal recipe that I developed one day when I was too hungry to wait for dinner!
Butternut Squash Soup
This recipe makes lots of portions, so stick it in the fridge or freezer for when you simply can’t last until dinner time.
2 x Red Onions (you could use white I just prefer red.)
2 x Cloves of Garlic
1 x Big Butternut squash
2 x Chicken or Veg Stock (I used one of each combined with 2 Litres of boiled water)
Paprika aprox 2 tsp but adjust to taste
Turmeric aprox 1.5 tsp but adjust to taste
Salt & Pepper to taste
Sweat onions, garlic, paprika and turmeric in a pan with coconut oil (frylite/olive oil) when they are caramelised with the spices, add the litre of stock and bring back to the boil.
Add seasoning, chopped carrots unpeeled and butternut squash. Let the veg cook through, when cooked bring off the heat and blend.
Add more seasoning if required.