Rich & Easy Roasted Butternut Squash soup recipe - vegan
Makes 4 - 100 Calories Per Serving
1 Medium Butternut Squash
2 Cups Chopped White Onions
1 TBSP Chopped Garlic
1 Cup Chopped Celery
3 Cups Water
Pinch of Salt
Place the butternut squash (unpeeled & unchopped) on a baking tray and place in the oven at 150c for 90 minutes. Once cooked leave to cool for one hour.
In a large pan place all the other ingredients into it and simmer for 45 minutes.
Cut the cooked squash lengthways. Discard the seeds and scoop the soft squash out from the skin and place in the simmering pan with the other ingredients and blend until smooth.
Easy and Tasty!
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks