1 tsp ghee / coconut oil
1 small white onion, finely chopped
1 celery stick, chopped
500g butternut squash, peeled and diced
1 medium sized carrot, grated
3 garlic cloves, peeled and finely chopped
1 tsp fresh ginger, finely chopped
1 pt vegetable stock (made with 1 organic stock cube)
70g cashews, roughly chopped (pre-soaked in cold water for 45 minutes)
2 tsps ground coriander
sea salt and ground black pepper, to season

Melt the ghee / oil in a large saucepan over a medium heat. Add the onion and sauté
for 3-4 minutes, stirring occasionally, until soft.
Add the celery and squash and cook for around 6 minutes, stirring occasionally.
Add the grated carrot, ginger and garlic cloves and cook for 2-3 minutes, stirring
occasionally.
Add the stock plus 1⁄2 pint cold water. Stir well and bring to a simmer. Cover and cook
for 30 minutes.
Add the coriander, salt and pepper and cashews. Stir well, cover and simmer for 10
minutes.
Remove from heat and leave to cool for 15 minutes. Blitz until smooth using a hand
blender or food processor. Serve.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on
same day.