Cook & Prep time: 40 minutes

Calories: 200-250



  • 5 medium carrots
  • Half Butternut Squash
  • 2 tbsp of fresh chopped ginger
  • 2 onions
  • 2 garlic cloves
  • 1 Tbsp fresh chilli Roughly
  • 600ml chicken stock
  • 1 tin coconut milk
  • Olive oil
  • Seasoning  

To Garnish:

  • Pumpkin seeds
  • Coriander
  • Olive oil


  1. Sauté garlic and onion in the pot with some olive oil.
  2. Add in finely chopped carrot, butternut squash, chilli and ginger. Turn to a low heat, throw the lid on and leave to cook for about 10-15 minutes. (These May take longer depending on the size of your vegetables pieces)
  3. Once your vegetables are soft, add in the coconut milk and stock. Season to taste. Simmer for a further 10 minutes.
  4. Blitz it altogether. Drizzle a bit of oil on top and some chopped coriander and finally, sprinkle some pumpkin seeds to add a bit of crunch!