CURRIED BUTTERNUT SQUASH SOUP

As the seasons change so too does the food that grows. We generally don't eat seasonally in this country because we have access to foods all year around. But not even that long ago this wasn't the case - remember when you couldn't get strawberries in winter because they were 'out of season'.

Eating seasonly is to eat as nature intended. As our food holds energy from the earth it is understandable that we take on that energy when we consume food. When food has been genetical modified the vibrational energy is understandably lower.

Eating seasonally is also more environmentally friendly! When we eat seasonally we place less demand for foods that are being imported from other countries and we support local farming. It is also cheaper to buy seasonally as these food are not subject to extra costs of importing.

Not only that but when food is grown from the earth and isn't being sprayed with pesticides etc it is much more nutritious.

One of those food this time of year is butternut squash. There is an abundance of it and it is such a versatile vegetable! Curried butternut squash soup is one of my favourite nourishing winter meals. Loaded with nutrients and fiber is it a great source of nutrition this time of year.

Rich in vitamin A, vitamin C which are great for bone health, eye health, and immune function and a great source of antioxidants. Also high in manganese, potassium, magnesium which is also great for bone health.

RECIPIE

4 servings

INGREDIENTS

1 large butternut squash

1 onion

1/2 red chilli

1 can coconut milk

1 cup vegetable stock

2 tsp Curry powder

1tsp Cinnamon

1tsp garlic powder

salt and pepper

METHOD

Turn the over on to 180 degrees

Cut the butternut squash into 2 halves

Scoop out the seeds form the middle and keep to one side

Add a little oil to each side of the butternut squash and place face down on a baking try or silicone sheet

Bake for approx 30 minutes of until soft

Meanwhile sauté the chopped onion and chilli until cooked

Once cooked peel off the skin and scoop out the squash and add to the saucepan

Add in all the spices and combine

Add in coconut milk and stock and bring to the boil

Simmer for 10-15 minutes until heated through

Spoon the mixture into a blender and blend until smooth

Add back to the pan if need to season if needed

Serve with a sprinkle of dried chilli flakes and the pumpkin seeds