Squash and Carrot Spiced Soup

We love this warming and veg-packed soup to make on days when it's chilly outside (yes, even in June!) and it's sooooo easy! Let us know how you get on...

 

Squash & 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!