Roasted Butternut Squash Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat your oven to 180C fan whilst you prep your veggies.

Step 2

To an oven tray, add peeled & deseeded butternut squash, peeled and halved onion, halved garlic bulb and 2 red chillies (optional).

Step 3

Drizzle with olive oil then season with salt & pepper. Place in the oven for 35 minutes and allow to roast.

Step 4

Once done, allow your roasted vegetables to cool before squeezing the garlic from the bulbs and pulling the stems from the chillies.

Step 5

Add everything to a blender with a handful of fresh parsley, vegan crème fraîche and vegan stock. Blitz until smooth.

Step 6

Serve with more crème fraîche, swirl it with a cocktail stick for a nice pattern and garnish with chopped parsley - enjoy!

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