Recipe: Butternut Squash and Cauliflower Soup

Ingredients:

• 750ml – 1L vegetable stock
• 1 butternut squash, peeled and roughly chopped
• 1 carrot, peeled and roughly chopped
• 1 onion, diced
• 3 cloves garlic
• 1 heaped tsp curry powder
• ½ tsp cumin and cinnamon
• ¼ tsp cayenne pepper
• ½ head cauliflower cut into florets, cooked
• 3 tsp almond butter (optional)

Method:

• Heat a little oil in the soup pot, add onion to caramelise.
• After 5 minutes added crush garlic cloves, carrot and butternut squash
• Once everything has a little colour add stock so it covers the vegetables and spices
• Bring to the boil then simmer for 10-15 minutes until all vegetables are soft
• Puree and stir in almond butter
• Stir in cauliflower florets and heat through, you can use broccoli instead