Italian Butternut Squash Soup


2 tbs Cooking for Fun extra virgin olive oil
500 g Butternut squash, peeled and seeded
½ cup Onion, chopped
2 cup Vegetable stock
2 tbs Cooking for Fun Balsamic Vinegar
4 tbs Coconut milk
2 tbs Chopped parsley
Nutmeg, salt and freshly ground black pepper


  1. Cut squash into 1 inch chunks.
  2. Heat olive oil in pot. Saute onion until translucent.
  3. Add butternut and stock. Bring to simmer and cook until squash is tender.
  4. Blend the mixture with blender until smooth. Return the blended mixture to pot. Stir and season with nutmeg, salt and pepper.
  5. Sprinkle chopped flat Italian parsley, balsamic and a dash of coconut milk before serving.