For the soup:

  • 1 tbsp coconut oil
  • 2 medium onions, roughly chopped
  • 5 cm piece of ginger
  • 4 garlic cloves
  • 3 celery sticks, roughly chopped
  • 1 large butternut squash, peeled and roughly chopped (about 500g)
  • 1.4 litres bone broth (or water)
  • 1 lemon, zest and juice
  • 1 tbsp tamari (gluten-free soy sauce)

To top:

  • 2 handfuls coriander, stems and leaves separated, leaves finely chopped
  • 1 garlic clove, finely diced
  • 2 tbsp extra virgin olive oil


  1. 1

    Heat the coconut oil in a large saucepan with a lid over a low heat until melted. Gently fry the onions, garlic, ginger and celery together for 10 minutes until softened, stirring occasionally.

  2. 2

    Meanwhile peel the squash, half, scoop out the seeds and roughly chop the flesh.

  3. 3

    Add the squash to the pan then cover with the broth. Put the lid on and simmer until tender, about 20 minutes.

  4. 4

    Meanwhile, finely chop the coriander leaves and mix in a small bowl with the lemon zest, garlic and extra virgin olive oil. Season to taste.

  5. 5

    Blend the soup in batches with lemon juice, tamari and the coriander stems until smooth. Taste for seasoning (tamari is salty so you’ll need less salt).

  6. 6

    Serve each bowl of soup with a drizzle of the coriander oil.

Nutritional Details

Each serving provides
  • Energy 909kj 217kcal 11%
  • Fat 11.2g 16%
  • Saturates 4.3g 22%
  • Sugars 12.8g 14%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 138kj/33kcal

Each serving provides

22.1g carbohydrate 5.1g fibre 4.4g protein

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