Butternut Squash and Root Vegetable Soup

Serves about 6


1 butternut squash, chopped into small chunks

1 red onion, chopped

2 large carrots, chopped

2 parsnips, chopped

1 or 2 red chillies deseeded and chopped

small tin of coconut cream


herbs of your choice (fresh or dried)

2 vegetable stock cubes

boiling water


Melt a big lump of butter in a large pan. Add the vegetables, soften them, and then add the herbs and stock cubes, also add enough boiling water to reach halfway up the vegetables.

Continue to cook until well softened (but definitely not mushy). Add to a blender, blend until smooth, return to the pan, reheat and add the coconut cream. Add more water to achieve the desired consistency.

Serve with nice bread. And lots of black pepper.

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