Healthy Mama Magazine Issue 7 - January 2015

GOODNESS By Jessica from Nourishing Jessica | Makes 2 portions or 1 large 1 white onion 1 rosemary sprig 1 teaspoon olive oil salt, pepper 1 garlic clove 1 cup coconut milk 2 cups of chicken stock/ water 1 teaspoon cumin 1 teaspoon pumpkin seeds FREE O LE PA BUTTERNUT SQUASH & COCONUT SOUP 1½ small butternut squash Y DAIR E FRE ! l oa de d EATS vor and goo l fa dn h it es w s TEN GLU 1 Cut the butternut squash in half and place in a pan with chopped onion, garlic, rosemary, drizzle with olive oil, salt and pepper and then roast for around 45 minutes – 1 hour depending on the size of the squash. 2 Once it has roasted, scoop out the flesh and place straight into the blender with the onions and leave the rosemary out. Add the coconut milk, more salt and pepper, the cumin and half the stock and blend until smooth. If it is still a little thick, gradually add the rest of the stock or water until desired consistency is achieved. 3 I served mine with drizzled soy creme fraiche and pumpkin seeds. Save some coconut milk and serve with a drizzle on top. J essica - Nourishing Jessica blog I’m Jessica! Recipe curator, health and fitness enthusiast and inspiring food stylist and writer. ‘Nourishing Jessica’ is a way to document my passion for vibrant food and photography whilst spending time in my favorite space - my kitchen. I live in England (although I love to travel to other countries) and I am currently taking undergraduate study in Culinary Arts and hope to graduate in 2015. MAG 8

Healthy Mama Magazine Issue 7 - January 2015 | Page 8