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Seaweed and Butternut Squash soup, using Seaweed Boost

Try this soup any time of year! Soup is often seen as a winter staple, but with the seaweed, chilli and coconut milk, you'll find the freshness of the recipe is tasty all year round.

We love the smoothness of the butternut squash and by roasting it, you can taste a delicious flavour. Turmeric adds colour and lots of health benefits.

INGREDIENTS (serves 4 to 6)
  • 1 butternut squash
  • 1 teaspoon Seaspoon Seaweed Boost (2 x 2g sachets )
  • 1 can of coconut milk 
  • 1 teaspoon turmeric
  • 2 onions
  • 3 garlic cloves
  • 500ml vegetable stock 
  • Small amount of fresh chilli finely chopped (optional)


  1. Peel and cube the butternut squash and cut onions into 8 pieces, roast in little oil, salt and pepper for 45 Mins. In the last 10 mins, add garlic cloves.
  2. Put in saucepan with all the other ingredients and simmer for 5/10 mins.
  3. Liquidise.
  4. Sprinkle little extra seaweed on top to serve with a swirl of cream.

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Alisha Ross:

I am a person that cooks in the Crockpot all the time! I like the Pulled Pork recipe, and the Mup Pie and Chicken Fajitas is awesome to make. This is a good time to cook in a slow cooker in the summer because it does not heat up the house!

Ross Alisha

Jan 21, 2020

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