Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
6 servings
Instructions
Step 1
Rough chop butternut squash, red pepper, carrots, onion & garlic
Butternut squash2 
red pepper1 
onion1 
carrots2 
cloves garlic4 Step 2
Light coat in oil, salt & pepper, and roast for 25 minutes
Step 3
When the vegetables are nearly done, in a large pot heat oil and fry celery, ginger, herbs & tomato paste
Step 4
Chop roasted vegetables into smaller chunks and add to the pot, fry for a few minutes
Step 5
Add 1L vegetable stock, mix and bring to a boil
Step 6
Turn down to summer and let sit for 20+ minutes
Step 7
Blend with a hand blender - add more stock if you want a thinner soup. Season with salt and pepper as desired
Notes
2 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
