Butternut squash and courgettes are a match made in heaven which, I’ve discovered, many of my friends don’t know about. For a simple side to a fish dish, just roast the two veg and then drizzle with tahini straight from the jar – perfection.
Anyway, for the soup version:
Roast a medium/large butternut squash in chunks in sunflower oil.
Fry 1 large or 2 small courgettes slowly in coconut oil until soft and just starting to brown.
Blitz with hot water in a blender, adding rock salt and coriander to taste afterwards.
Makes 2-3 portions, ideal for freezing.