This butternut squash and chicken soup is the perfect winter warmer. A delicious soup that is comforting and hearty with the chicken topping.

Ingredients

serves 2

Roasted butternut squash

• butternut squash, peeled and cubed

• 1 garlic bulb, halved horizontally

• 1-2 tbsp olive oil

• pinch sea salt

• 2-3 sprigs of thyme leaves

• pinch of sea salt

• 1 tbsp olive oil

Soup base

• 1 red onion finely chopped

• 1-2 carrots, finely chopped

• 1 stick of celery, finely chopped

• 1 tbsp olive oil

• 1 tsp ground turmeric

• 500ml chicken bone broth

• 400ml can coconut cream

• Sea salt to season

To serve

• drizzle of chilli oil

• leftover cooked chicken or 2-3 cooked chicken thighs, shredded

Add the butternut squash and garlic to a baking tray. Season with sea salt and drizzle with olive oil. Mix well and top with the thyme sprigs. Roast in the oven FAN 180 for 40 minutes.

When cooked, remove the thyme stems, and squeeze out the garlic cloves from the bulb.

In a saucepan, soften the onion, carrot and celery with the olive oil on a low-medium heat.

Add the butternut squash and garlic, along with the turmeric, bone broth and coconut cream.

Bring to a gentle simmer for 5 -10 minutes.

Taste and season with sea salt if needed.

Blitz the soup until smooth.

Serve, topped with a drizzle of chilli oil and add the shredded chicken