You can’t beat a good soup, especially on cold evenings. It’s easy to blitz it up in large batches and can then be frozen down or kept in the fridge for busy nights or lunches throughout the week. This recipe is so ridiculously easy to make – there’s no excuses not to give it a try!
Peel and dice the onion and carrot and finely slice the celery. Use a teaspoon to scrape the skin off the ginger, then slice it into fine strips.
Heat the coconut oil in a large pan and add the onion, carrot, celery, ginger and a pinch of salt and sauté on a low heat for 10 minutes until tender, stirring occasionally.
Meanwhile cut the squash in half length-ways. Use a tablespoon to scrape out the seeds and any pulp, before chopping the flesh in to large chunks – don’t worry about peeling, the skin will soften and it also adds extra fibre.
Once the vegetables have softened, add the squash to the pan and give it a quick stir before adding the stock, making sure there is enough to cover the squash – if not, add a splash of water to top it up. Season with salt and pepper and bring to the boil, then turn down and simmer for 20 to 30 minutes until the squash is tender.
Use a liquidiser or hand blender to blend the soup until it is super smooth and velvety.