1 Butternut Squash Large pan
4 Carrots Blender
4 Celery sticks Wooden spoon
1 Red Pepper
1 Red Onion
380 mls Vegetable Stock
Spoon of Coconut Oil
1 Clove Garlic
Sprinkle of chilli
Slice & peel the vegetables, garlic and chilli and place them into a pan with the coconut oil. Stir until all vegetables are coated with the oil on a low heat.
Add the stock and simmer until soft.
Blend the vegetables to the your preferred soup consistency and season according to your taste.
Serve hot with additions of your choice such as crusty bread and cream.
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