Simple Squash Soup
Squash and courgette cream
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Simple Squash Soup
Squash and courgette cream
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
  • 400 grams medium squash
  • 2 units courgette peel and cut
  • 1/2 unit onion roughly chopped
  • 2 cloves garlic smashed
  • 1 tablespoons coconut oil
  • 1 1/4 cup oat milk
  • 1/4 tsp cayenne pepper
  • toasted pumpkin/walnuts
  • Himalayan Crystal Salt to taste
  • Coconut cream to taste
  • Goat cheese to serve with
Servings:
Instructions
  1. Cut the squash into small wedges. Scoop out the seeds, cut off the rind, and dice the squash. Peel and cut the courgette the same size as the squash.
  2. Heat the oil in a large frying pan over medium-high heat and add the onion and garlic for about 4 minutes. Add also the squash at the same time.
  3. Add the courgette and add the oat milk, you will need just enough to cover the vegetables. mix well and let it simmer for about 15 or 20 minutes.
  4. Place everything in a blender and the cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted pumpkin seeds/ walnuts and goat cheese.