1 medium whole Butternut squash, peeled

3 carrots, diced

3 cups water

½ tsp ground turmeric

½ tsp ground cinnamon 

½ tsp ground Coriander

½ tsp salt

½ tsp pepper

1 tbsp Liviana® Alfafa Blossom Honey

1 tbsp Liviana® Extra Virgin Olive Oil 

Peel the butternut with a vegetable peeler. 

Use the vegetable peeler to cut ribbons from the butternut. You will need approximately 15 ribbons for garnish.

Place the butternut strips into a 100°C oven for 25 minutes, until golden and crispy.

Cut the butternut in half and remove the seeds. Set aside.

Dice the butternut into cubes and place in a large pot. Add the carrot, water, tumeric, cinnamon, coriander, salt and pepper to the pot as well. 

Bring to a boil over a high heat. Turn down to a simmer for 20 minutes until butternut is cooked and soft. 

Add the pumpkin seeds to a frying pan over a medium heat and fry until crispy and golden for 3 - 5 minutes.  Make sure to stir continuously.

Blend the butternut with a stick blender until smooth. 

Finish off with Liviana® Alfafa Blossom Honey , a drizzle of Liviana® Extra Virgin Olive Oil, roasted pumpkin seeds and butternut ribbons. 

Serve as the perfect comfort meal on a cloudy or chilly day.