Ingredients

• 1 whole butternut squash
• 1 tsp coconut oil
• 3 medium sized beetroots
• 1 knob of ginger
• 2 medium garlic cloves
• 1 fresh chilli
• approx. 1 litre water to cover the ingredients in the pan
• salt and pepper to season
• pinch cinnamon
• pinch nutmeg
• drizzle pumpkin seed oil

Here’s how you make it

1. Chop the butternut squash and beetroots into chunks, and put the seeds from the squash to one side if you are using them.
2. Add the squash and beetroot to a large pot and add enough water so that it just covers the vegetables. You will have to add a bit of water from time to time when vegetables are boiling.
3. Chop the ginger, chilli and garlic as fine as possible and add it to the pot. Season to taste.
4. Bring everything to a boil until the squash is soft then reduce the heat and allow it to simmer for ten minutes before you purée.
5. While the soup is cooking away, toast the squash seeds in a hot frying pan with the coconut oil. They might jump about a bit as they get hot, but once they begin to brown they’re ready.
6. Blend the soup mixture until the consistency is thick and creamy.
7. Add a pinch of cinnamon and nutmeg and allow it to simmer for the next ten minutes. Stir occasionally.
8. Serve into bowls and top with the toasted squash seeds and a drizzle of pumpkin seed oil. Beautiful.