Makes approx. 5 portions
1 Butternut squash
2 Red peppers
2 Slicks of Celery
1/2 Red chilli
2 Cloves of garlic
1 tsp Turmeric
1 tsp Cumin
1 tsp Paprika
1/2 or full tin of Coconut milk (optional)
1l Boiling water
Salt & Pepper
Peel and chop the butternut squash into small cubes. Roughly slice the red peppers and parsnip. Add to separate baking trays, drizzle in olive oil and roast on 180c for 25 minutes.
Meanwhile slice the onion, carrots, celery and fresh spices.
Add 1tbsp of olive oil to a large, deep pan. Pour in the onion, chilli, garlic and ginger and fry until golden. Add the celery and carrots, stir in the ground spices and mix well.
Once the vegetables in the oven have softened, gradually add them to the pan. Pour over the boiling water and stir. Boil then simmer for 25 minutes.
Leave to cool and then blend gently, adding the coconut milk if you wish.
Season with salt and pepper.
Perfect to box up in portions and freeze - nutritious, warming lunch sorted!