1 tbsp olive/coconut oil
1 onion, diced
3 cloves garlic, finely chopped
1.5 tsp ground cinnamon
0.5 tsp asafoetida
1-2 tsp chilli flakes
1 small butternut squash (keep the seeds*), chopped into small pieces with skin left on
1 small cauliflower including leaves, chopped into small pieces (keep the leaves separate)
1 can coconut milk
2 tbsp peanut butter (sugar free)
sea salt/black pepper to taste
approx 2 cups water
To make the soup
In a large pan over medium heat, add the oil and onion. Cook until the onion becomes translucent and begins to brown.
Add the garlic, cinnamon, asafoetida and chilli flakes and cook for a further minute or so until the spices release their aromas.
Add the butternut squash and cauliflower florets (reserve the leaves for later) and stir through before adding the coconut milk and peanut butter.
Cover with water and cook for around 15 minutes, until the squash and cauliflower are nearly tender. Add the cauliflower leaves and cook for a further minute or so.
Season to taste with salt and pepper then blend with a hand blender. The soup should be a thick, smooth consistency. Serve with your favourite bread.
*The seeds make a lovely snack to have while cooking. Just scoop them out of the squash, removing any large bits of squash flesh, then place in a roasting tin with olive oil, salt and any spices you like, eg. garam masala, and roast in the oven for around 10 minutes at 180℃ until crunchy.