Butternut Squash Soup
You can also add a little chilli for a kick! 🌶️🌶️
Servings: 3 people
- 1 medium butternut squash peeled and cubed
- 3 large carrots
- 1 small white potato
- 1 medium sweet potato
- 1 medium white onion
- 500 ml thin vegetable stock or bouillon
- 1 tsp garlic puree
- 1 tsp olive oil
- 1 tsp single soya cream (optional)
- 1 tsp nutritional yeast flakes (optional)
Peel and chop your 5 types of vegetable. Boil for 25 minutes.
Drain and rinse your vegetables. Add to a blender with the stock and blend until smooth.
Transfer back to your saucepan and simmer for 5 minutes, adding the garlic, olive oil and salt and pepper to taste.
Dish up, drizzling your cream and nutritional yeast over.