I’m a big believer in intuition and listening to your body. I think back to the days of counting calories and weighing my berries (what?!), and honestly feel a little sad for myself. Eating intuitively and responding to what your body needs at that specific moment is the most refreshing way of living, which is a little silly as really, it’s how we are supposed to eat. I've been absolutely loving diving into all the amazing seasonal vegetables recently, having fun and eating what I want, when I want.
In the colder months, my body wants comfort eats, but it also wants to be nourished. Soups and stews are perfect for this, as they are both warming and packed full of goodness in the form of hearty ingredients. This butternut squash soup is as simple as it comes and makes for an easy weeknight supper. Its also great with a side of wild black rice, my current obsession.
I’ve added a not-so secret ingredient to this recipe, which gives it the most delicious sweetness without added sugar, as well as upping the fat slightly, to keep you full and nourish those cells.
Ingredients: serves two
1 whole butternut squash
2 tbsp of coconut butter
1 cup of boiling water (more depending on thickness preference)
1 vegan vegetable stock cube
Sea salt and pepper to taste
1 Preheat the oven to 200C. Peel and chop the butternut squash (small chunks) and spread out evenly onto a lined baking tray. Roast for 20-25 minutes, until soft and slightly golden.
2 Dissolve the stock cube into a mug of boiling water. Once baked, place the butternut squash into a food processor along with the coconut butter and stock. Blend until smooth (this may take a few moments), adding a little sea salt and pepper as you go.