Warm me up Roasted Butternut & Coconut Soup



  • 1 Butternut Squash

  • 1 can (400g) Coconut Milk

  • 240 ml Boiling Water

  • 1 Cube Veg Stock

  • Small Handful Coriander – Save ½ for serving

  • 1 inch piece Ginger – peeled and grated

  • 2 Tbsp Apple Cider Vinegar

  • 1 Lime

  • Pinch of Himalayan Pink Salt – To Taste

  • Black Pepper – To Taste

  • Small handful Pumpkin Seeds – optional

  • Small handful Alfalfa Sprouts – optional



  1. Pre-heat the oven to 200C
  2. Chop the butternut squash in half and remove the seeds
  3. Place the squash in the over, cut side down and bake for 35-40 mins until the flesh is soft, skin bubbly and slightly browned
  4. Once ready remove from oven and leave to cool for 5-10 mins
  5. Place all the other ingredients in the food processor and squeeze in ½ the lime juice
  6. Spoon out the flesh of the butternut and add to the food processor. Blend until velvety and smooth. Add extra water is necessary to reach your desired consistency and season to taste
  7. TIP: Just before blending try adding 1 tbsp of melted coconut oil for an extra creamy texture!
  8. Transfer your soup to a saucepan and heat
  9. Serve in bowls topped with fresh coriander, black pepper, (¼ - ½) lime juice, a sprinkle of pumpkin seeds and alfalfa sprouts if using. Try adding a dollop of coconut yoghurt or a drizzle of olive oil.
  10. Serve with 2 slices of my seedy loaf – untoasted or toasted. I like to sometimes break my bead into chunks and add it to my soup like croutons. 


Roasted Butternut, Courgette & Cranbury topped with a Tahini Dressing





  • 1 x Butternut Squash
  • 2 x Courgette
  • Himalayan Pink Salt & Black Pepper – To taste
  • 1 Tbsp Coconut Oil – Melted
  • 1/3 Cup Dried Cranberries
  • * Handful of Pumpkin Seeds - toasted - Optional
  • Tahini Dressing:
  • 2 Tbsp. tahini
  • 2 Tbsp tamari
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • ½ - 1lemon – Squeezed


  1. Pre-heat the oven to 200’C
  2. Peel and chop the Butternut Squash into cubes & slice the courgettes
  3. Toss the courgette and squash in the coconut oil and season with salt and pepper to taste
  4. Place the seasoned squash and courgette onto a baking tray lined with baking paper or greased with coconut oil
  5. Place in the oven and roast for 25-35 minutes, until the squash is tender and courgette lightly browned
  6. If using, place the pumpkin seeds onto a small baking tray and place in the oven for 2-3 minutes to toast and set aside
  7. Place all the dressing ingredients into the blender and blitz to combine well
  8. Remove everything from the oven and place on a serving dish, top with the dried cranberries, drizzle with dressing and sprinkle with toasted pumpkin seeds