2 medium butternut squash, peeled and diced
1 large sweet potato, peeled and diced
2 carrots, peeled and chopped
1 small onion
2 tbs coconut oil
4 cups vegetable stock
1 cup full fat coconut milk
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp garam masala
1/4 tsp salt
1 small handful of Watercress
Start by warming the coconut oil in a large pot over medium heat. Sauté the onion and the carrot for about three to five minutes. Next, add half of squash and sweet potato to the pot and pour in the vegetable stock. Then add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about twenty minutes or until all of the veggies very tender.
Meanwhile set your oven to 180C. In a bowl combine the other half of the squash with 2 tbs of melted coconut oil and generous amounts of salt and pepper. Roast for about 45-50 mins until cooked through and caramelised around the edges. Set aside to use as garnish later.
To make the watercress cream, warm 1/4 cup of coconut milk to just before the boil. Roughly chop the watercress and throw into the pan. Stir until the watercress wilts. Whizz with a stick blender or in the VitaMix and set aside for garnish.
Using a stick blender or a VitaMix, puree the vegetables until its a thick, smooth consistency. Add the coconut milk and continue to blend until it is mixed thoroughly.
For serving, warm the soup, chop the roasted squash – top a deep bowl of soup with a small sprinkle of roasted squab and a big swirl or watercress coconut puree.