Roasted Butternut Soup

Photograph: Colwyn Murphy

My little people have never said no to this meal. I think, perhaps because it never tastes exactly the same. While the basic ingredient is constant - piles of caramelised butternut - the rest is depends on what other orange additions I have at hand and whatever spices I feel the weather, or my mood, calls for.

Ingredients

Two large butternuts or a few small ones, halved (keep the seeds aside for toasted pumpkin seeds)
An onion, diced
Coconut oil, or organic grass-fed ghee
A tsp of turmeric
Three large carrots, coarsely chopped
Two potatoes or a large sweet potato, roughly chopped
A yellow or orange capsicum (optional), chopped
A handful of red or yellow lentils (optional, if you feel like adding a little protein)
Dash of Himalayan salt
Organic chicken bone broth

Optional spices: Ground cumin, curry powder blend

Method

Place the butternuts in a roasting tray, drizzle with a little coconut oil and a dash of salt and roast at 150C until golden and tender. Once roasted, remove the skin and chop roughly.

Dice the onion and sauté in a little coconut oil and turmeric until softened. Add the carrots, potato and capsicum and sauté a little longer. Throw in the butternut and your handful of lentils. Cover with bone broth and leave to simmer until all the vegetables are soft.

Blend until creamy using a high speed blender.

Serve with warm sourdough. Top with a dash of cinnamon.

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Pregnant?

Make a bumper batch of this before baby arrives and freeze it so it’s on hand for lunches or dinners when you’re feeding like mad. Heat it up, stir in some beautifully warming ground cumin and cinnamon, add a drizzle of golden ghee and devour.