• 2 small butternut squash (deseeded and diced into cubes, it’s around 700 g)
  • 5 carrots
  • 2 tbsp. coconut oil
  • Good pinch of sea salt and black pepper to taste
  •  ½ tsp. ground cinnamon
  •  3 cups vegetable stock
  •  2 tsp. fresh grated ginger
  • Coriander (chopped to garnish)


  1.  Preheat oven to 180 degrees.
  2. Peel and chop butternut squash into small chunks and place onto a lined baking tray.
  3. Wash carrots and chop roughly with the skin. Place on a separate lined baking tray.
  4. Drizzle the coconut oil between the 2 trays.
  5. Season each tray with sea salt, pepper and sprinkle over cinnamon.
  6. Using your fingers, massage the vegetables in with the coconut oil and spices.
  7. Roast for 25-30 minutes or until vegetables are cooked through and caramelised.
  8. Place butternut squash and carrots into a blender, add vegetable stock and ginger.
  9. Blend until smooth.
  10. Add another cup of water to adjust consistency.
  11. Place in a medium pot and heat for a further 4-5 mins.
  12. Serve and garnish with coriander

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