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There’s nothing better than a bowl of sweet and spicy, warming soup when the weather is this miserable. I loved making this as the house filled with beautiful aromas as the squash, spices and sage roasted. Mmmmmmm 😋

Serves 4.

1 large butternut squash, cut into 1.5cm chunks

1 tbs Cajun Spice Mix

1 small bunch of sage, finely chopped

Olive oil cooking spray
Seasoning

2 onions, peeled & roughly chopped

2 cloves garlic, crushed

200ml light coconut milk

500ml vegetable stock

Garnish (all optional)

Handful of pumpkin seeds lightly toasted

Fat Free Yogurt

Chilli flakes

Method

Pre heat your oven to 200°C.

On a baking tray arrange the butternut squash, spray with the cooking spray, sprinkle with the Cajun spices, the sage and a grind of sea salt and pepper. Toss to coat.

Roast the pumpkin in your oven for around 30-45 until its tender and starting to caramelise. Remove from the onion and set aside.

Meanwhile sauté the onion and garlic in the cooking spray over a medium heat until the onion is soft and the garlic is fragrant.

Add the roasted butternut squash to the saucepan, followed by the coconut milk & vegetable stock. Simmer for about 10 minutes then blend to a smooth consistency (either pop it into a food processor or use a stick blender). You may need to add a little more stock if your butternut squash was particularly large.

Taste to see if you need more seasoning then serve with the garnishes.