This lovely recipe is inspired by Traci Hobson fromLivingaPlantBasedLife.com. This is certainly the time to cook yourself something with squash. What better than a warming soup? The wonderful orange colour is largely due to something called carotenoids (same thing in carrots) and is high in antioxidants. It's also very high in Vitamin A which is important for keeping a healthy immune and reproductive system.

You'll need:

  • 2 Carrots (roughly chopped)
  • 1 Squash (seeds scooped out, peeled and diced)
  • 1 Sweet Potato (diced)
  • 1 Onion (roughy chopped)
  • 2 Garlic cloves (crushed)
  • 6 cups (1000ml) Vegetable Stock
  • 2 tsp Sage
  • Creamed coconut
  • Coconut oil
  1. Melt a few teaspoons of coconut oil in a large pan
  2. Put your onion in first a large pan and cook till soft
  3. Add your carrot, sweet potato, and onion and cook for about 15mins on a medium heat
  4. Add the garlic and sage to the pot for about 2mins before adding the vegetable stock
  5. Bring the stock to the boil then down to simmer
  6. Simmer for 20mins or until vegetables are all soft
  7. Take off the heat and blitz in a blender till smooth
  8. Serve in  bowl with a dollop of creamed coconut