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2-4 servings |
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6 months plus |
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Prep Time: 45 mins |
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Total time: 30 mins |
The creamiest soup without the cream!
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SHOPPING LIST
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Ingredients
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Method
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Add the butternut squash, cauliflower, onion and garlic into a baking tray and drizzle with olive oil. Roast until slightly brown.
- Add the veggies to a saucepan with the stock, basil leaves, parsley, red lentils and turmeric. Cook for 15-20mins until the lentils are soft.
- Use a hand blender or transfer to a blender and blend until smooth and creamy.
- Serve warm
My Veggie Bubba's Savoury Plant-Based Thepla is the perfect bread to dip into this comforting Butternut Squash and Cauliflower Soup!