Name: Butternut Soup
Total time: 55 min
Yield: Serves: 2
Ingredients: 1½ tablespoons coconut oil; 2 garlic cloves, finely chopped; 1 white onion, sliced; salt and pepper; Coconut Pepitas; 1 tablespoon chopped rosemary leaves, plus extra to serve; a handful of unsweetened desiccated/dried shredded coconut; 1 large butternut squash, peeled, deseeded and chopped (approx. 1 kg/2 lb 4 oz) (you can use frozen if you want); 2 carrots, chopped; 700 ml/24 fl oz/3 cups water; ½ tablespoon lemon juice; 1 vegetable stock cube; a handful of Sweet and Super-Spicy; 2.5 cm/1 in piece of root ginger, peeled and finely chopped

Preparation info

Serves:
2

Difficulty
Easy
Ready in
55 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

This soup was created when I lived in a house with no roof in between the sea and the desert; a time when I learned to truly trust the universe. We would write lyrics to songs on the walls so I could improve my Spanish. We would sing to the Earth, make art and smoke a lot of weed. It was a house full of people that had left their homes in hope of a better life, a simple life of trust and connection.

In the day, my then husband and I would sell jewellery on the streets. We had little