Butternut squash soup

Velvety, sweet and cosy. No cream needed.

You need

• 1 small butternut squash, roasted
• 1 carrot and 1 onion, cooked
• 3 cups stock
• ½ tsp ginger
• Pinch nutmeg
• Salt

Steps

1. Roast squash cut-side down at 400°F for 40 minutes, then scoop out.
2. Blend squash, carrot, onion, stock and spices in batches, slow then fast.
3. Reheat and season.

🌿 Make it healthier: Already dairy-free and light. Use low-sodium stock.

Benefit tags are general nutrition info, not medical advice.