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Squash soup: simple and delicious

by Michael Jolliffe

Serves: 2
Time to prepare: 15 mins

1 butternut squash, chopped
50mg creamed coconut
½ litre of water
1 large red onion, diced
Small handful of fresh oregano, chopped
1tbsp olive oil
1tsp miso or boullion


  1. Heat the squash and onion in pan with 1tbsp of olive oil and 100ml of the water.
  2. After 5 minutes, add the remaining water and the boullion powder. Add coconut towards the end of the cooking process, stirring until melts.
  3. Top with oregano and serve hot.

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