Butternut Squash & Potato Soup Recipe

This soup is healthy, filling, yummy and so easy to make! It’s nice to switch it up a bit with soups and this rarer combination really compliments each other. Of course, it is vegan too! The recipe takes around 40 minutes but only half of that time requires your involvement, so it’s a low-maintenance meal, perfect for busy days when you still want to eat well. Bon appétit!

Ingredients:

1. A whole butternut squash.

2. 5 medium-sized white potatoes.

3. Single soya cream.

4. Black pepper (preferably ground).

Method:

Peel the potatoes and cube into small, bite-size pieces. Cut both ends off the butternut squash, halve and scoop out the pulp and seeds. Peel and cube. Add the butternut squash and potato to a pot of cold water and boil for 20 minutes. After this, drain and blend the pieces, adding a little soya cream or water if the blender needs some help getting through the contents. Blend to a smooth consistency and empty into a saucepan. Add three tablespoons of soya cream, plenty of black pepper and salt to taste. Stir, leave on a medium-low heat on the hob for 2 minutes and serve.