As the weather gets cooler nothing beats a hearty bowl of soup with a hunk of crusty bread. A tried and tested butternut soup is perfect for this time of year. As butternuts are best harvested in autumn they are at their most flavourful.

  Ingredients:

1 x tbl spoon coconut oil

1 x onion chopped

2 x cloves garlic crushed

1 ½ tsp curry powder

1 x medium butternut chopped

1 x tin coconut milk

400 ml vegetable stock

Seasoning

  Topping:

Pumpkin seeds

Chopped coriander

  Method:

  Gently fry the onion in a large heavy bottom pan with some coconut. After a couple of minutes, add the garlic.

Once the onion is translucent add the butternut squash and curry powder. Give it a good stir, this will bring out the flavours of the curry powder.

  Add the vegetable stock and cook until butternut is tender, add the coconut milk.

  Cool slightly and then blend until smooth. If your soup is very thick add a little extra water.

  Place the pumpkin seeds in a dry frying pan on high. Toss the seeds until they start to pop.

  Serve the soup with the toasted seeds and a sprinkle of parsley or coriander and of course a crusty fresh loaf of bread.