One of my favourite recipes has to be a spiced butternut squash soup!
So easy to make, and freezes really well if you fancy cooking up a big batch.
Try adding more heat, more fresh herbs, more garlic - tweak to suit you personal tastes! On my weekly A La Carte menus, this gets a garnish of toasted mixed seeds.
Here's my spiced butternut squash soup recipe. I've used Vita Coco Coconut Milk to add some plant-based creaminess! It's a really light way to add some depth and richness to this comforting soup.
Start by heating the coconut oil and adding the bay leaf.
Next, begin sautéing the leeks, carrots, celery and ginger in a pan with the coconut oil.
Add the garlic and stir together until everything begins to soften. Take care not to have the pan too hot so that the vegetables don't burn.
Add the diced butternut squash, followed by the spices and stir altogether. Add a splash of water and cover with a lid.
After 10 minutes, add the lentils - stirring well.
Pour over the vegetable stock. Cover with a lid and allow to simmer for 20-25 minutes.
Remove the lid, stir well and simmer for a further 5 minutes.
Add the coconut milk and fresh coriander and blend with a stick blender to your desired consistency. If you like a thinner soup add a little more coconut milk.
Taste and season with salt and pepper as required.
Serve, and store any leftovers in an airtight container for up to three days. This soup also freezes really well, for up to one month!
