⭐️ Get Recipe: https://theplantbasedschool.com/butternut-squash-soup/
This butternut squash soup represents the perfect fall dish, combining the rich, sweet, and earthy flavor of butternut squash with its elegant color and creamy texture.
⭐️ INGREDIENTS
2½ pounds butternut squash peeled, seeded, and cut into large chunks
½ pound carrots cut into chunks
1 large onion chopped
2 cloves garlic crushed
5 sprigs thyme only the leaves, no stem
5 leaves sage
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 twists black pepper
2 – 3 cups vegetable stock
1 teaspoon ginger peeled and grated
BAKE veggies at 400°F or 200°C for 30 minutes.
❤️ Nico & Louise
Theplantbasedschool.com