Butternut Cinnamon Soup

All my soups land up being quite green because of the spinach, but it does taste of butternut. Really.
Butternut Cinnamon Soup Blog Photo
Makes: 4 as a main, 6-8 as starter
1 tablespoon coconut oil or olive oil
1 butternut
4 medium courgettes
160g baby spinach
2 teaspoon cinnamon
salt and pepper to taste
Vegetable stock (I’ve been using the gels lately)
1 teaspoon chia seeds (optional)
  1. Put the coconut oil in the bottom of a large pot.
  2. Scrub the butternut and wash the courgette.
  3. Top and tail the butternut and the courgette (cut off the ends).
  4. Chop up the butternut, including the skin and pips, into small cubes and put in the pot.
  5. Chop up the courgette and put in the pot.
  6. Add the cinnamon, salt and pepper and vegetable stock.
  7. Pour about 1litre of boiling water over the vegetables and stir.
  8. Turn on the heat and bring to a boil.
  9. Turn down the heat and simmer for approximately 20 minutes until the butternut is soft.
  10. Add the spinach and stir. Let simmer for another 5 minutes.
  11. Take off heat and puree with a hand blender.
  12. Serve hot with chia seeds.

© Whisked Lemon 2016


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