Butternut Squash Soup

INGREDIENTS

1 cup of Humble Seedz

2 1/2 cups of organic vegetable broth

1 Butternut squash

1 onion, finely chopped

2 tablespoons EVOO

HOW TO MAKE

Cut squash in half, remove the seeds, and place halves on baking tray. Bake at 375°C for approx 45 minutes, until soft and easy to scoop.

Sauté onion in a pan with a little olive oil until brown and caramelized.

Scoop out the squash into a saucepan and add the broth, Humble Seedz, EVOO and sautéed onion.

Bring to a simmer, stirring well. This will give you a slightly chunky rustic soup. For a more refined smoother texture, add to a blender before putting in the saucepan.

To serve, you can season with salt and pepper, sprinkle some paprika and raw sunflower seeds.

Serves 2-3

MORE IDEAS FOR BUTTERNUT SQUASH SOUP

Why not switch it up a gear? When bringing to simmer, add some curry powder or chilli powder.