Well, actually, it’s Butternut Squash, Carrot and Sweet Potato soup – but these three are loaded with Vitamin A and Beta-carotene as well as many other vitamins and minerals.
I love soup – even though it’s summer here in Australia at the moment, I still eat it regularly. I find it really filling as a meal on its own and easy to make in advance. This is something I make in the largest pot I have and separate out into lots of individual portions, before freezing. I make lots of different soups, but this one is my favourite as it’s sweet and has a great texture.
- 1 Butternut Squash
- 6 Carrots
- 1 Small Sweet Potato
- 2 Small Onions
- Chicken Stock
- 1 tablespoon coconut oil
- Salt & Pepper
- I slice the onion and sauté it in the coconut oil in a large pot. Once it’s ready I add the chicken stock (this is something I make up in advance and take out of the freezer to defrost).
- I roughly cut all the vegetables into chunks before adding them to the pot. I then turn the heat down to a simmer and allow the vegetables to cook for 30 minutes or so, adding the seasoning. I add the nutmeg and coriander at the end and turn off the heat.
- I don’t drain the pot, but instead transfer it all into my blender (in several batches) and blend it until it reaches a nice constituency. Once it’s all blended I separate it into individual portions and freeze.
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