1 tsp ghee or coconut oil 1 small white onion, ﬁnely chopped 1 carrot, peeled and sliced 1 medium sized butternut squash, peeled, seeds removed and diced 2 sprigs fresh rosemary 1 red chilli pepper, ﬁnely chopped 1 garlic clove, chopped 300ml vegetable stock 450ml cold water 1 bay leaf a pinch of ground black pepper a large pinch of sea salt 1 tsp dried oregano
Per serving: 122 calories 2g fat 23g carbs 3g protein
Place the ghee / coconut oil in a large saucepan over a medium heat. Add the onion and sauté for 3-4 minutes, stirring, until soft. Add the carrot and sauté for 3-4 minutes, stirring, until soft. Add the butternut squash and sauté for 6-8 minutes, stirring frequently. Add the fresh rosemary and red chilli and stir well. Cook for 1 minute. Add the garlic and stir well. Cook for 1 minute. Add the vegetable stock and stir well. Cook for 5 minutes, stirring occasionally. Add the cold water. Stir well. Add the bay leaf, black pepper, salt and oregano. Stir well. Cover and cook for 30 minutes, stirring occasionally. Add more cold water if the soup is too thick. Remove the rosemary from the pan. Serve. Store any leftovers in an airtight container and refrigerate or freeze on same day.
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