Autumnal Warming Soup

Ingredients

• Butternut squash
• 2 Sweet potatoes (peeled)
• Red and Yellow pepper
• One large onion
• 4 carrots (peeled)
• 4 large tomatoes
• 4 cloves of garlic (loosely crushed not chopped, skin left on so they don’t burn)
• Tin of tomatoes
• Tin of coconut milk
• Sea/Himalayan Salt/Pepper/Mixed herbs

Method

1. Chop all the vegetables then place on a baking tray (you might need two) and peel the butternut squash, drizzle olive oil and sprinkle salt and pepper all over.
2. Place in a pre-heated oven at 180 C for 20 minutes, stir vegetables and turn over then back in oven for another 20 minutes. Make sure all vegetables are soft and roasted through (longer the better but careful not burn them)
3. Place all contents into a big pot and leave sit for an hour or so, stirring occasionally and leave to cool.
4. Add in tin of tomatoes and season again
5. Use a hand blitzer to blitz contents in pan, when all smooth slowly bring back to heat and add a tin of coconut milk, stirring gently
6. Add in tomato puree and season again
7. Serve with chopped up fresh coriander (if you like it) and sprinkle sunflower and pumpkin seeds over the top, enjoy!