This warming soup is one of our signature dishes at the café, and with good reason. Now you can make it yourself at home
2 Butternut squash
4 tablespoon avocado oil
2 White onions, diced roughly
3 garlic cloves, peeled and chopped
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 small piece of fresh ginger
200ml coconut milk (add more if you would like it more creamy).
Cracked black pepper, to taste
Toasted pumpkin seeds
Freshly picked flat leaf parsley
Love heart butter croutons
1. Preheat your oven to 180degrees C. Slice the ends off the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise.
2. Use a spoon to remove the seeds and membrane.
3. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast until soft and fragrant.
4. While the butternut is roasting, add the avocado oil, onion, garlic and ginger to the pan and keep on a low heat. Sauté down until soft.
5. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer to the pan. Add the nutmeg and stir until fragrant.
6. Add hot water to the pan. You want enough water to just cover the veg in the pan. Bring to the boil and allow to simmer for 20 minutes.
7. Blend the soup on high for several minutes or until smooth. Once smooth add the coconut milk and blend once more until combined. Taste the soup and add more salt and pepper if needed. Finish off with toasted pumpkin seeds, flat leaf parsley and a sprinkle of chilli flakes.