This winter soup is deliciously spicy and warming. Whether you use squash or sweet potato, they are both excellent sources of beta carotene (the precursor to Vitamin A) and flavonoids, which help to protect from infection.  Garlic is a powerful antioxidant, is anti-inflammatory and is a natural prebiotic, feeding healthy gut bacteria and boosting the immune system.

Ingredients:

1 large onion finely chopped
3 cloves garlic
1 tbsp grated ginger
1 large butternut squash (or 2-3 sweet potato) peeled & chopped into chunks
1 red pepper
1 tbsp cumin seeds
1 tbsp coriander seeds
1 birds eye chilli
1litre of vegetable stock
400mls(1 can) coconut milk (organic is best!)
Juice of 2 limes
Sea Salt & Pepper to season

1. Put the onions, garlic & ginger in a large saucepan with a little olive oil and cook until softened.
2. Meanwhile peel the squash, scoop out the seeds and chop into chunks. 
3. Cook both the squash and onions together for 5 minutes
4. Toast the cumin, coriander & birds eye chilli in a small pan for a minute, then grind them finely and add to the soup pot, with onion & squash mix.
5. Add the red pepper and cook for 3-4 minutes until beginning to soften.
6. Add the stock.
7. Bring to a boil and simmer covered for 30 minutes, or until the squash is soft.
8. Add the coconut milk, the rind & juice of one lime and a large pinch of salt.
9. Blend to a smooth puree.
10. Serve in bowls with a squeeze of fresh lime and some chopped coriander.