Roasted Butternut Squash Soup
Garlic (optional) - I don't put this in because I don't think it's fair to my training partners, but it does taste nice with it added :)
Chopped Carrot - To add thickness
Roast the squash and carrots in the oven until tender at 200 Degrees.
Once cooked, peel off the skin of the squash and set aside.
Melt coconut oil in a pan and cook the onion until soft.
Add boiling water to the pan (be careful as the oil can splash up at you), then add the veg stock to the pan too.
Add the squash and carrot pieces and lower the heat to simmer. Add salt and pepper to taste, then with a hand blender, whizz all the ingredients together.
Serve in a bowl and drizzle some melted coconut oil over to make the presentation lovely and give it a little extra flavour.
Simple isn't it!?