Natasha Corrett’s Butternut Squash Soup

26 Jan 2017
In partnership with

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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