A heavenly shade of orange, the true colour of autumn leaves, the soup looks fabulous

Serves: 8

Preparation: 30 minutes,

Cooking: 40 minutes

ingredients

2 large echalion shallots, sliced

2 tbsp olive oil


2 large butternut squash, peeled and cubed (keep seeds for roasting)

6 carrots, cubed


Sea salt


White pepper

1⁄2 litre vegetable stock


1⁄2 litre chicken stock

1⁄2 litre boiling water

Garnish

Coconut milk yogurt (Coyo)

Roasted butternut squash seeds

Chives

Method

• In a large saucepan on medium heat, sauté the shallots in olive oil until translucent (approx 5 minutes).
• Add the cubed butternut squash, continue to sauté for 3 minutes then add the cubed carrots.
• Season with sea salt and white pepper.
• Add the vegetable, chicken stock and boiling water. Increase the heat and bring the soup to boil for 3-5 minutes.
• Reduce the heat to medium and cook for 40 minutes (if you find there is a lot of broth on the top, using a large spoon you can skim this off).
• Remove from the heat and cool slightly. Using a hand-held blender, purée the soup in the pot, or purée in batches in a blender or food processor.
• If the soup is too thick, add a little extra boiling water (almond or soya milk are also good choices).
• Garnish with coconut milk yogurt, roasted butternut squash seeds and chives.

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