When I was making this soup I was thinking about the food I eat. I grew up eating the simplest of foods. I was reminiscing about how simple the food was when we were little. We ate rye bread with a slice of goats cheese and pepper every day for lunch. No packed lunch boxes, our open bread sandwiches were wrapped in brown paper and sealed with an elastic band. We got an tangerine or an apple as our pudding. There were no special drinks just the water fountain at school. Treats were baked at home or a simple raisin bread bun from the bakery. We had weekly meal planners on our fridges and dinner was cooked at home. Breakfast was porridge or homemade muesli with plain yogurt and berries. Bread was thick and dark and wholesome.

Eating whole, fresh, natural food isn’t a fad to me. It was the way I was raised and is the way that I understand. It is the way I know how to nourish myself and those around me. It isn’t anything revolutionary or exciting. It is just stripping away, holding back and making the most delicious combinations. It is eating food in its natural, unrefined state, not because someone tells me to, but rather because its best that way. Its food as energy, love, togetherness and nourishment. Its the opposite of a diet, its eating more of the good.

This soup is simple. It is based on one vegetable that is in abundance at this time of year. Butternut squash packed with nutrients known as carotenoids which are often shown to help protect against heart disease. Butternut boasts very high levels of beta-carotene which your body converts to vitamin A. Vitamin A is important for healthy eyes and a strong immune system. This soup uses ginger to give the soup a little bit of heat and also to help keep us winter fit. I love this butternut soup served with crispbreads or chunky slices of sourdough. If you are extra hungry then simply add in some cooked butterbeans or chickpeas for an added boost. The crispy butternut peel takes the place of croutons..extra delicious, extra nutritious. To make the butternut ‘croutons’ all you have to do is simply rub the peel with a little coconut oil and then roast in the oven for 10 minutes at 180C.

Ingredients
1 medium butternut squash – peeled and diced
1 onion
1 tsp coconut oil
1/2 tsp cumin seeds
2 tsp grated ginger
1ltr vegetable stock

Method
Place the oil into a large pan with the cumin seeds
Over a medium heat stir the cumin seeds until they begin to pop
Add in the diced onion
Stir for a few minutes until the onions just begin to soften
Add in the butternut squash and stir for a minute or two
Add the stock and stir well
Bring to the boil and then simmer for 15 minutes before adding in the ginger and simmering for a further 5 minutes
Place into a blender and blend until silky smooth