Slightly Spicy Very Creamy Butternut Squash Soup

I love this soup so much, it's so perfect for autumn evenings, especially as butternuts, pumpkins and sweet potatoes are in season now.

This is a great soup for an anti-inflammatory protocol also - anything orange is usually anti-inflammatory, great rule to live by!

I hope you enjoy it as much as I do. Enjoy it with a massive hunk of sourdough and butter yummmm.

Ingredients

• 1 large butternut squash
• Handful carrots
• 3-4 sweet potatoes
• 1 onion or leek
• Glug of extra virgin olive oil
• 1 can full fat coconut milk
• 3 cups vegetable stock
• 1/4 tsp turmeric
• 1/4 tsp cumin
• Thai red curry paste, or harissa paste
• Salt & pepper

Method

Peel and chop all the veg.

In a large nontoxic saucepan (I use this one) fry the onion or leek in the olive oil on a low heat until soft, then add in the rest of your veg and slightly brown around the edges for a few minutes.

Add in the stock and coconut milk and bring to the boil, then turn down to a low heat, add in your spices to taste, and continue to cook on a low heat until all veg is very soft.

Use a handheld whisk or add to a food processor.

Once ready, ladle into bowls and spoon in a little of the paste, circling it round the middle, and add some further coconut cream or whole cream if desired.

Enjoy with a hunk of sourdough bread and organic butter.

In love & health, Lauren