This soup packs in loads of energy supporting veggies as well as seeds and is a great option if you follow a vegetarian or vegan diet. 🥕🍊🍑

Butternut Squash & Sweet Potato Soup

Serves 4

INGREDIENTS:

Organic preservative free wherever possible -

• 1 Butternut Squash - peeled, deseeded and diced

• 1 Sweet Potato - peeled and diced

• 2 Carrots - trimmed, peeled and sliced

• 1 Fennel Bulb - trimmed and chopped

• 6 Shallots - peeled and finely sliced

• 1 Garlic Clove - peeled and chopped

• 1 Gluten-Free Vegetable Stock Cube

• 4 Tbsp Fresh Parsley - chopped

• 1 Bunch of Radishes - trimmed and chopped

• 4-6 Tbsp Pumpkin Seeds

METHOD:

1. Heat coconut oil in a large pot.

2. Add the squash, sweet potato, carrots, fennel, garlic and shallots. Season with salt & pepper and sizzle for around 10 minutes.

3. Pour hot filtered water over vegetables until covered, bring to the boil then simmer for 15 minutes (option to add bone or veggie broth instead of water).

4. Remove from heat & blend.

5. Divide between warmed soup bowls and serve garnished with the parsley, radishes and pumpkin seeds if desired.

   ✨I'd love to hear if you try this or what your favourite soups are! .