Hey, hey! Now that it's getting colder, I thought I would share my favourite soup recipe, it's a bit of a twist on butternut squash soup. I like to make a giant batch so I have plenty for the week. It looks like a lot of ingredients but I promise it's a simple recipe and I'm hoping you'll love it. I call it "The Lazy Girl Soup" because I can leave it cooking in the pan and oven for around an hour and don't have to do much else until it's ready to blend! 

Serves 4

Ingredients:

1/2 x A Butternut Squash

2 x Sweet potatoes

1 x Leek

1 x Carrot

1 x Parsnip

1 x Swede

1 x Onion

1 x Lemongrass stalk

3 x Garlic Clove

1 x cm cube ginger

1 x Handful of fresh Coriander 

1 x tsp Pepper

1 x tsp Cummin

2 x Vegetable stock cubes

1 x Ltr Water

1 x Can of Coconut Milk

Method:

1. Pre-heat the oven to 180°c, pierce holes using a knife into the whole butternut squash. Once the oven is ready, place the whole butternut squash into the over and cook for 1.5hrs.

2. Peel, cut and clean all the remaining vegetables ie. the onion, garlic, sweet potato, carrot, parsnip and swede.

3. In a deep pan, heat a little oil and cook the onion. While this is cooking, grind the ginger, garlic and lemongrass together and add to the pan.

4. Add all the vegetables into the pan, ie carrot, parsnip, sweet potato, leek and swede. Next, add the stock cube, herbs, spices, coconut milk and water into the pan and slowly boil for an hour or until the vegetable are soft.

5. Once the butternut squash is ready, cut in half and scoop out the seeds. You can then scoop out the flesh of the squash like ice cream and place into the pan along with the other vegetables.

6. Mix everything together and cook for around 15 minutes more and then blend.

7. That’s it! I’ve served it with pumpkin seeds but alternatively, you can add a little fresh coriander.