From our family kitchen
Spicy Carrot and Butternut Squash Soup
Published
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian, Vegan
Ingredients
- 5 carrots, peeled and sliced
- 1 butternut squash, peeled and chopped into small pieces
- 1 red onion, chopped
- 1 tsp. of fresh ginger, peeled and chopped
- 1 garlic clove, chopped
- 1 tsp. fresh coriander, chopped
- 1 (or half) red chilli, chopped (can use dried flakes)
- 1 tbsp. of Lucy Bee Coconut Oil
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
- 250 - 300ml water - add more to make soup thinner
Method
- Preheat the oven to 180C, 350F, gas mark 4.
- Place all the ingredients (except the water) into a baking tray and bake for 30 minutes.
- Add to a food processor and blend the cooked ingredients together with the water and season.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story