Healthy Butternut squash, Carrot And Sweetcorn Soup

I haven't really blogged about food before, but cooking is definitely a huge passion of mine that I'd love to share with you.

Butternut squash is one of my fave winter vegetables, and this fuss free recipe is so simple, and very nutritious! You can actually add any veggies, such as bell peppers or ginger to increase the amazing nutritional content. Butternut squash is a great flu fighter, containing a large dose of vitamin A, B, C and E, which is essential for a healthy immune system.

This thick and flavoursome soup is perfect for a starter or main course to impress your guests, as well as yourself! It is very easy and quick to make, with subtle hints of coconut milk and a lemon tang.
Plus… the wonderful mustard colour is on trend and very natural. This soup is a vibrant way to get your taste buds tingling.

The best thing is that you can easily blend up batches of this, and put it in the fridge for a delicious meal on the go.

The ingredients you need to serve 4:

• 1 butternut squash 
• 3/4 medium/large carrots
• 1 large onion 
• 2 Kor vegetable stock  or chicken stock cubes
• 2 sticks of celery
• 2 cans of sweetcorn (frozen sweetcorn works perfectly as well!) 
• 1 garlic clove 
• 1/2 can of coconut milk       
• 300ml Water ( choose the right amount of water to keep the stock cubes flavoursome )   
• Coconut oil                                                                                       

Yummy Toppings:

• Flaked Almonds 
• A generous squeeze of lemon 
• Salt and pepper (to season) 

To start, heat up your sauce pan and add a teaspoon of coconut oil. Finely chop up your onion and garlic, then gently caramelise for 5 minutes until golden brown. In the meantime, start to peel and chop your butternut squash and carrots into small chunks. Add these into the pan and fry for 5 minutes. Add your stock cubes to a jug of boiling water and stir until completely dissolved. Then pour the stock into the pan and simmer for 10 minutes over a medium heat. Slice the celery sticks into small pieces, add with the sweetcorn, then simmer for another 10 minutes (or until all the vegetables are soft). During this, season to taste with a little salt and pepper!

Add this to the blender with the coconut milk, and blend until you reach your desired consistency (smooth and thick). Re-heat in a pan to keep it piping hot, and top it off with some toasted flaked almonds and a squeeze of lemon juice for that zing!

If your love seeds and nuts, which i do, feel free to toast some pumpkin seeds or pine nuts while your soup continues to warm. Once they are nice and crunchy, stir them into your soup for that extra bite. I also recommend a sprinkle of flaxseed mix of chia seeds to boost the omega 3 content.

I really enjoy this healthy soup and I hope you do too…what a great way to warm you up, now the weather has turned a bit cooler.

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