Quick & Easy Butternut Squash Soup | sheerluxe.com

Quick & Easy Butternut Squash Soup

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Prep Time: 5 Minutes | Cooking Time: 25 Minutes

Serves 2

This is hands down one of the quickest and easiest soup recipes to make – and with maximum reward too! You could use pumpkin in the place of butternut here too. Soups freeze really well, so, make up a big batch and save some for another time when you are in need of some warming nourishment.​

INGREDIENTS

  • 350g butternut squash

  • 1tsp sunflower oil

  • 1.5tsp vegetable Bouillon powder

  • 250ml boiling water

  • generous pinch of pink Himalayan salt

  • ½ tsp cumin

 

METHOD

  1. Preheat the oven to 175°C.

  2. Peel and chop the butternut squash into 2cm cubes. Cover in the sunflower oil, and roast in the oven for 20 minutes or until soft.

  3. Place the butternut squash into the blender with the remaining ingredients and blitz until velvety smooth.

  4. Serve and enjoy!

Recipe courtesy of Honestly Healthy by Natasha Corrett

 

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