Roasted Butternut Squash Soup

Eating well comes down to preparation. Soup is the perfect meal for this as you can make a big batch and portion it up for the weeks lunches. I find this soup keeps for around 4-5 days in the fridge. You can always freeze it too. This recipe or plant based, vegan friendly. If you need more fat in your diet you could add butter.

I find this recipe feeds 2-3 hungry people. 


1 large butternut squash

1 green apple, sliced with the core removed

1 onion, chopped

2 carrots, chopped

2 tablespoons of coconut oil

3 teaspoons of cinnamon

1 teaspoon of salt

½ teaspoon of cumin

1 teaspoon of chili powder

3 cups of vegetable stock


Pre heat the oven to 400 degrees. Add the butternut squash, apple, onion, carrots, 1 tablespoon of coconut oil 2 teaspoons of cinnamon, ½ teaspoon of cumin and mix together. Place in the oven for 35-40 minutes or until the veg has softened.

Add 1 tablespoon of coconut oil to a large pan with the roasted veg and stock. Throw in the rest of the cinnamon, chili powder and salt. Allow to simmer for around 20 minutes.

Add the mix to a blender and whiz until smooth and serve.