Butternut Squash Soup

Butternut squash is packed with fiber and high in potassium making it a nutritional powerhouse.

Nutrition (per serving):

• Calories: 275

• Total Fat: 8.8g

• Carbohydrate: 45.1g

• Protein: 5.6g

Serves: 6

Ingredients:

• 2 medium butternut squash or two bags of frozen chunks (750g bags)

• 1/2 tsp cinnamon

• 2 1/2 tbsp olive oil

• 1 yellow onion, diced

• 1/2 tsp chili flakes

• 2 1/2 tbsp fresh grated ginger

• 3 tsp minced garlic

• 1/4 tsp nutmeg

• 1/4 tsp cumin

• 1/4 tsp paprika

• 6 cups chicken stock

• 2 tbsp maple syrup

• 1 cup coconut milk

• Himalayan salt & pepper, to taste

Directions:

1. Heat the oven to 400F. Line a baking sheet with foil.

2. Prepare the butternut squash by peeling and cubing or if using frozen, make sure the bags are thawed prior. Toss in 1/2 tbsp olive oil and spread out onto foil.

3. Sprinkle the cinnamon on the squash and bake 35 minutes.

4. Remove from oven and let the squash cool while heating 2 tbsp of olive oil in a large pot stove top on medium heat.

5. Add the onions and cook for 5 minutes. Add in the chili flakes and cook another 2 minutes then add the ginger, garlic and a sprinkle of S&P. Cook another 2 minutes.

6. Add in the nutmeg, cumin, paprika, butternut squash and chicken stock.

7. Cook on low heat for another 15 - 20 minutes and then transfer to a blender. You may have to do two batches depending on the size of your blender.

8. Add in the coconut milk and blend one more time until smooth.