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I have had a request to post some soups and I have a LOT of recipes for soup to share… I must admit my kids dont eat a lot of soup but this one has had the 6 year old’s thumbs up on a number of occasions. It goes VERY well with the very popular cheese and corn muffins I posted a few days ago!


Pretty much everyone has a pumpkin soup recipe and I make a couple of different ones… but this one is the one that gets the most slurps of approval from my kids so I make it a bit in winter for us all to enjoy.

It is very easy and you can, of course adapt it with carrots or zucchnis added in. WHAT YOU NEED:

A butternut squash peeled and cut into chunks (small chunks)

An onion diced small

About 3 or 4 cloves garlic chopped

About 1.5 ltrs vege stock

few tablespoons coconut oil

About a cup of coconut milk (the canned one)

About 1/2-1 cup red lentils washed and picked


Rub the squash with coconut oil and bake at 180C for about 30 mins until it is tender. Turn it whils cooking so it cooks evenly.

Saute onion and garlic in some more coconut oil for about 5 mins til soft

Add squash, lentils (if using), broth and coconut milk. Simmer about 10-15 mins until lentils cook. 

Blend until smooth with a hand blender or food processor.

NOTE: this also freezes very well.