Roasted Butternut Squash Soup

​Ingredients (for 4 servings):

  • 1 whole butternut squash, peeled and chopped into cubes

  • 8 medium to large carrots, peeled and chopped

  • 1 red onion, cut into thick slices

  • 1 red pepper, sliced

  • 1 Tbsp smoked paprika

  • 2 Tbsp coconut oil

  • 1,5l-2l vegetable stock (depending how thick you want your soup to be)

  • 1 Tbsp honey (optional)

 

Method:

Put all the vegetables in a roasting tray (I used two). Add the coconut oil and smoked paprika. Toss to coat. Roast at 200 degrees Celsius for 40 minutes. Mix in the honey and roast for further 5 minutes. Transfer into a large saucepan and add the stock. Cook for 10-15 minutes before blending. If the soup is too thick add more water. Serve with mixed seeds. Simple!