Heres a recipe for your with some seasonal Veg! Just might
I learnt this one at the naturopathy school, but made a couple of changes. Its warming and feels like a warm hug from the inside. The butternut squash is a great source of fibre, as well as vitamins including A, C, E and B vitamins along with minerals such as calcium, magnesium, and zinc and Parsnips provides Fibre, Calcium, Vitamin C, Iron, Folate, Niacin, Riboflavin and more.
1 medium sized butternut squash peeled and cut into chunks
300g of parsnips peeled and cut into chunks
40g of ginger grated
Palmful of sage leaves
1½ tbsp smoked paprika
1300ml of a good quality vegetable stock - homemade preferable
600ml almond milk
seasoning & my own blend of all-spice or shop brought.
Pre-heat the oven to 180°C/160° fan assisted/Gas mark 4.
Place the butternut squash, parsnips and sage leaves on baking trays. Add 2 tablespoons of oil and paprika, make sure everything is coated in the oil and roast for 35 minutes, turning over halfway through.
When done, the vegetables should be soft and almost caramelised at the edges.
Heat 1 tablespoon of oil in a large saucepan. Add the all-spice and grated ginger and cook for one minute.
Add the roasted vegetables to the saucepan.
Add the stock and milk, season with a little sea salt and ground black pepper, then stir and simmer for 10 minutes.
Allow to cool slightly and blend carefully using a hand-held blender until smooth.
Serve hot with a drizzle of almond milk if desired.
Serves: 4 People Calories: 254 cal
Carbs: 37.9g Fat: 6.4g Protein: 4.3g
Sodium: 735mg Calcium: 38.79 Iron 11%
Potassium: 702mg Vitamin A: 12% Vitamin C: 29.8%