Squash and Carrot Spiced Soup
We love this warming and veg-packed soup to make on days when it's chilly outside and it's so easy! Let us know how you get on...
SQUASH AND CARROT SPICED SOUP
Ingredients:
1 medium kabocha squash quartered
150ml The Benefit Brand Carrot juice
¼ tsp chilli flakes
1 tbsp cumin
½ tsp garlic powder
1 tbsp olive oil
1 tsp sage
½ tsp worcestershire sauce (optional)
Large pinch salt
Large pinch black pepper
Top with:
Toasted pine nuts and roasted squash seeds
Drizzle of olive oil
Method:
Quarter and roast the squash at 180ºC for 45 minutes in a drizzle of olive oil and ground cumin. Add the roasted squash to a food processor / blender along with all of the other ingredients and blend until smooth, add a dash of filtered water if you prefer a thinner texture. Top with toasted seeds and nuts and enjoy!
