2-4 servings		6 months plus
	Prep Time: 45 mins		Total time: 30 mins

The creamiest soup without the cream!

Method

• 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!