This is Jeebs’ favourite soup and she loves to help make it. It’s a real healthy winter warmer.

1 Large onion
1 Large butternut squash
Chilli flakes
Veg or chicken stock
Coconut or olive oil
Pumpkin seeds

Peel and roughly chop your onion. Fry it in oil at a medium heat for about 5 minutes making sure they don’t brown. Turn the heat right down and put a lid on the pan. The longer they cook, the sweeter they become. Stir every now and again making sure they don’t burn. They’ll become quite sticky after a while.

Meanwhile, peel and chop your butternut squash into about inch size chunks. Toss (lol) in oil and put on a baking tray. Sprinkle with chilli flakes. It’s up to you how much you use, I like mine fairly hot so I use about a teaspoon full. Roast in the oven at 180 C for about half an hour or until soft.

Mix in with the onions and pour over the stock.



I like to add toasted pumpkin seeds to mine. I put the seeds in a pan on a medium heat shaking them about every now and again.  When a few pop or they start to expand I sprinkle them over my soup.