Butternut & Sweet Potato Soup

Serves 2-3 or make two batches and freeze one to have ready for some cold afternoon or lunch time. Put in a flask for the kids lunch, for the cold winter days.


  • 1  tsp  coconut oil
  • 1 medium  onion,  finely  chopped
  • 1 garlic  clove,  finely  chopped
  • 1-2 celery sticks, chopped
  • 1 tbsp grated fresh root  ginger
  • 1 butternut  squash,  peeled,  deseeded  and  chopped  into cubes
  • 1-2 sweet  potatoes,  peeled  and  chopped  into  cubes
  • 3-4 tbsp red lentils
  • 750ml  (1¼  pints)  homemade vegetable  stock
  • ¼ tsp turmeric


  1. Heat  the  coconut  oil  in  a  pan  and  sauté  the  onions and garlic  for  a few minutes until softened.
  2. Add the   ginger and continue sautéing for a further 1 minute.  Add the chopped vegetables.  Cover   the  saucepan  and  allow  everything  to  sweat  in  the pan  for  5  minutes.
  3. Add the stock, turmeric and lentils, cover and bring to the boil.  Lower  the  heat  and  simmer  for 20 minutes,  until  the  vegetables  are  cooked  through.
  4. Blend the soup to a smooth consistency.