BUTTERNUT SQUASH SOUP
1/2 a butternut
1 sweet potato
1/4 cup of almond milk
Olive oil, salt and pepper
Peel the butternut, sweet potato and carrots and cut into chunks.
Place the vegetables in a medium saucepan, fill with water and add a pinch of salt.
Cook on medium heat for 45 minutes, until the vegetables are soft.
Place in a blender and mix until smooth.
Add the almond milk .
Season to taste with salt and pepper.
Top with a drizzle of olive oil and roasted almonds.