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Day 2 of 7 of our Get Healthier Campaign

Dinner time - Creamy Butternut Soup

Building on lunch and using the remains of our pre-prepared butternut, we finished off today with a delicious, creamy butternut soup for dinner.


Not just any butternut soup mind you, it's creamy yet dairy free as we added coconut milk to give it a slightly different flavour. But we did not stop there- there is always room for greens, the most neglected veggie group yet one of the most nutritious. A handful of spinach and a sprinkling of seeds for a little crunch finished the dish off perfectly. Plus, it gave it some extra colour.

Creamy Butternut Soup 

(Serves 2)

To start you will need:  

• 1 large butternut 
• 3 cloves of garlic
• 1 large onion
• half a cup coconut milk
• handful of spinach
• 1/4 tsp cumin and black pepper to taste
• Extra virgin olive oil to taste
• mixed seeds for topping

Directions:

1. Wash, prick and bake butternut for 45min -1 hour or until soft at 180 degrees.
2. Halve the onion and place on a baking tray with the peeled garlic cloves. Add to oven half way through cooking the butternut. Dry roast for 20 min. 
3. Remove from oven and let cool as it's easier to handle. ( we often bake this the night before when making a separate meal and leave to cool over night).
4. Cut butternut in half and remove seeds. Peel off skin and put butternut in a blender. 
5. Add the onion, garlic and coconut milk.
6. Blend on high. Add a little water if too thick.
7. Heat in pot for 4-5 minutes adding the remaining spices, stirring occasionally.
8. Remove from heat and serve, garnishing with the fresh spinach leaves and seeds and a dash of olive oil. If you like things a little spicy a sprinkle of chili is a nice extra variation.

We would love to hear your feedback so let us know if you try this what you think in the comments below.

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