1 Butternut squash

3tbsp Extra Virgin Olive Oil

Pink Himalayan Salt & Pepper

1 Onion

2 Garlic Cloves

2 Carrots

1.2l Bone Broth


  • Pop the oven up to 180°C
  • Slice up the Squash into 1 inch pieces – remove the seeds & keep the skin on (it’s totally nutritious & totally delicious)
  • Cover with the Oil, some Salt and Pepper & roast for 20 minutes
  • Meanwhile, slice the Onion, crush the Garlic and slice the Carrots before adding them into the roasting tray with your Squash
  • Roast for another 25 / 30 minutes – they should be soft and browning at the edges.
  • Heat up your Broth in a large saucepan before adding the veggies when cooked through. Liquidise with a stick blender
  • Serve piping hot with a toasted seedy bread and lashings of Coconut Oil

Serves: 4