1 small butternut squash, peeled, deseeded and chopped (keep the seeds)
1 small potato, chopped (peeled if inorganic)
1 leek, chopped
1-2 cloves of garlic, chopped
1 celery stick, chopped
1 carrot, chopped
50g of creamed coconut
1/2 a cup of quinoa*
Handful of fresh coriander
Pink Himalayan or Celtic sea salt
1 TBSP of organic, raw, virgin coconut oil
Vegetarian stock cube
Melt the coconut oil in a large pot then fry off the leek and celery. Add in the garlic and chilli flakes and fry off for a few minutes more.
Add in the butternut squash, carrot and potato and cover with good quality, boiling water.
Add in the stock cube, creamed coconut, salt and pepper and stir. Cover the pot and leave to simmer for roughly 40 minutes, until the vegetables are soft, stirring occasionally.
In the meantime, cook the quinoa in boiling hot water – this should take around 40 minutes.
5-10 minutes before the soup is ready, melt some coconut oil in a small oven dish then add in the butternut squash seeds, covered in a little salt and pepper. Leave to bake, on a low temperature, for roughly 5 minutes or until they start to go golden brown.
Once the soup is cooked, transfer to a blender and blend until smooth.
Mix the cooked and strained quinoa in with the soup then serve the soup in a bowl, adding the fresh coriander, butternut squash seeds and a little black pepper.
*The quinoa adds vital protein to this vegetarian soup.