BUTTERNUT SQUASH SOUP

INGREDIENTS

 

1/2 a butternut

3 carrots

1 sweet potato

1/4 cup of almond milk

Roasted almonds

Olive oil, salt and pepper

METHOD

 

  • 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.

  • Serve immediately!

 

Preparation time: 15 min

Cooking time 30-45 min

Serves 4

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