Rosie did a wonderful cookalong on Instagram with Emma’s Nutrition this month. So good, we had to share her soup recipe.
We believe that eating seasonally and locally is fundamental to our wellbeing. Autumn is abundant in vegetables and a perfect time to batch cook. Warming foods are perfect as the winter draws nearer. It keeps us warm and nourished. High in beta-carotenoids and fibre to keep strong throughout the winter.
Butternut Squash and Carrot Soup (serves 4):
1 whole butternut squash (or 1 bag of frozen), peeled & chopped
3-4 carrots, chopped. (Can also use frozen)
1 large red onion, chopped
3-4 cloves garlic, chopped
1/4 cup of red split lentils
Hot water with veggie stock, we used Bouillon Gluten free stock powder
1/2 can coconut milk (we used Biona) (You can use whole milk, cream or yogurt if you prefer)
Method:
chop onion and fry in a medium-large saucepan, in a little extra virgin olive oil for 5 minutes
chop butternut squash into 1.5 inch pieces, add to onions
chop carrots into 1cm pieces, add to veg
stir for a few minutes
add hot stock, just enough to cover the veg
add herbs, and garlic
put a lid on the saucepan, and simmer for 10-15 minutes
add the coconut milk and blend with a hand blender
serve, topped with either dried sage OR a sprinkle of paprika/cayenne pepper
serve with sourdough, oatcakes, scones - whatever you like
Rosie Rayner, ND