CREAMY BUTTERNUT SOUP - vegan -1 ltr

Who doesn't love a winter soup from the squash family. Crown pumpkin is yummy but I just love Butternut  Squash a tinsy bit more. Sweet, nutty and full of creaminess without the need for any!  A great source of fibre, vitamin A, Potassium and Magnesium and also high in vitamin C.

Ingredients: A bit Dressy vegetable stock, roasted butternut, carrot, onion, celery, leek, red spice, thyme, fresh lime juice and Himalayan Salt & pepper

GARNISH with crumbled goats cheese feta and fresh thyme and cracked pepper. you can easily add coconut cream, coriander and a spoon of your favourite fresh Thai curry paste if you want to give it a more Thai inspired vibe.

Refrigerate and use within 7-9 days. Can be frozen for up to 3 months, remove from glass jar before freezing. 2-3  servings ( depending on your appetite!)