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Main Course  /  September 4, 2019

BUTTERNUT SQUASH SOUP

Autumn 🏵 is coming shyly and I’ve got appetite for soups already. I have a good collection of soup on my blog but why not make another recipe and be ready for much colder days.

INGREDIENTS :

1 red, big onion, chopped

2 tbsp olive oil

3 garlic cloves, chopped

550 g butternut squash, peeled and chopped

2 big carrots, chopped

600 ml vegetable bouillon

1/2 tsp chilli

1/2 tsp black pepper

1/2 tsp ground ginger

PREPARATION :

  1. Heat the oil in a large pan, add the onion and garlic and sauté for about 5 minutes.
  2. Add the butternut squash and carrots and mix all well. Add vegetable bouillon, bring to the boil, and simmer for about 15 minutes.
  3. When vegetables are soft and the spices to the soup.
  4. Blend everything in a blender and serve hot with drizzle of olive oil and fresh herbs (I used fresh basil and fresh parsley).

Enjoy!

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  • CONSULTATION
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    • Breakfast
    • Main course
    • Salads & dressings
    • Sides
    • Desserts
    • Hot & cold beverages
  • BLOG
    • Nutritionist Notebook
    • Beauty
    • Zero Waste
  • YOGA
  • ABOUT
  • SHOP

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