This soup is thick and chunky. Really comforting, warming, and filling. Perfect for this time of the year. And what’s more the flavour is mild and creamy making it perfectly family friendly.

What you need

1 medium/large butternut squash, peeled, and cubed.

3 leeks, trimmed and chopped in to large rings.

1 tbsp coconut oil

850ml stock

3/4 cup Coconut milk (I used the canned type here for a really creamy and indulgent soup. You can however use homemade nut mylk of choice). Add more or less to reach your desired consistency.

1 tsp dried rosemary.

Salt, pepper, and chilli to taste.

What to do

Melt the coconut oil in to a pan and add the leeks. Allow to sweat on a low heat for 5-7 minutes (don’t let the caramelise).

Add the squash and sauté for a few more minutes.

Add the stock and simmer on a low heat for 15 minutes before adding the coconut milk.

Cook for another 5 minutes (or until the butternut is soft) then liquidise.

Season to taste, adding a drizzle of coconut milk to garnish when serving (optional).