I love soup!! Its simple, its hearty and its great for those days where you don’t fancy much. This Butternut Squash Soup is perfect for me as its yeast free, gluten free and this may appeal to some of my readers, it’s vegan!
Ready in less than an hour, this will make a big batch of soup suitable for those who like meal prepping or perhaps want to cook something delicious for a few people.
2 butternut squash’s, peeled and chopped
2 carrots, chopped
2 celery sticks, chopped
2 red onions, chopped
2 garlic cloves, crushed
2tbsp dried mixed herbs
1/2 tsp chilli flakes or puree (can adjust if you want more of a kick)
1 litre vegetable stock (I used GF and Yeast Free)
Salt and peppe
- Put a glug of olive oil into a saucepan on a medium heat. Add the carrots, celery, onion, garlic, chilli and herbs and let soften for about 10 minutes.
- Add the butternut squash and the stock, and season with some salt and pepper.
- Simmer for 30 mins on a medium to low heat. Leave longer if squash isn’t soft.
- Blend and serve.