Another crazy week has almost been and gone – I am just on my lunch at work before I head off for a weekend away in Cornwall :) very excited! Head on over to my instagram @daisyjaneridley or follow me on snapchat daisyjaneridley to see what I get up to and how many cream teas I eat – healthy eating tends to go out of my window over a weekend!
This week I bring you another recipe from Madeleine Shaw’s Get The Glow book – this recipe isn’t online so I am just giving you my version (I have actually had problems cooking her version so I have adapted the recipe slightly). Funnily enough it is another soup recipe, when the weather is turning slightly cooler all I want is hot, warm filling food, especially at lunch as my office is freezing. This soup is great as a starter, snack or lunch.
Ingredients (Serves 6)
- 1 butternut squash (I always try and go for the biggest one I can find – more for your money)
- 2 tbsp of melted coconut oil
- pinch sea salt
- 1 tbsp fresh rosemary
- 1 white onion
- 1 x 400ml can of coconut milk
- 250ml boiling water
- 2 tsp chilli flakes
Firstly cut the butternut into quarters, scoop the middle out and then peel the outsides and dice into cubes.
In a pan melt the coconut oil and add in the rosemary and let it ‘fry’ for a minute and then add the onion in, over a low heat leave for 5 minutes to soften.
When the onion has softened, add the coconut milk, boiling water and the butternut pieces.
Leave for 15 minutes or until the squash has completey softened then leave to cool and blend with a stick blender. Serve with some chilli flakes.