Serves 2 | Cooking time 5 minutes | Skill: Simple
500g roasted butternut squash (all that you roasted in preparation)
1tsp sunflower oil
1/2 tsp vegetable bouillon powder
250ml boiling water (use kettle water)
Generous pinch of pink Himalayan salt
1/2 tsp cumin
Place the butternut squash into the blender with the remaining ingredients and blitz until velvety smooth. Heat up in a saucepan, unless your blender has a heat function. Serve and enjoy.
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