Recipe of the Month

Easy to make creamy roasted butternut squash and almond soup. Perfect for a cold winter's day to warm you up. Cook the squash before you head out on your ride so its ready to go when you get back!

PREP TIME-15 minutes

COOK TIME-1 hour

TOTAL TIME-1 hour 15 minutes

INGREDIENTS

• 1 butternut squash

• 2 large onions

• 2 cloves of garlic

• 2 tbsp almond butter or any other nut / seed butter

• 1/2 cayenne pepper (or to taste)

• 1/2 tsp turmeric

• 1/2 tsp cumin

• salt to taste

• 4 cups / 1L vegetable stock

• 1 tbsp pumpkin seeds

INSTRUCTIONS

1. Cut the butternut in half, no need to remove the stem, scoop out the seeds and dry bake (no oil needed) for 1 hour at 450 F / 230 C. Check half way through that it isn’t burning.

2. Scoop out all of the butternut flesh. Don’t bin the skins they have lots of nutrients and can be placed back in the oven for a chefs treat.

3. Peel and dice the onions and garlic. Sauté onions approx. 5 mins until translucent then add garlic for 2 minutes

4. Add everything else and simmer for 5 mins then take off the heat, blend and serve.

5. Sprinkle butternut soup with pumpkin and cumin seeds for extra flavour and crunch. Enjoy immediately.