Creamy squash soup

1 butternut squash

2 garlic cloves

1 leek

1 tbsp olive oil

1/2 tsp ground nutmeg

pinch of chilly powder

200 ml chicken stock

200 ml roasted almond milk

Heat the oil in a saucepan, sauté the leek and garlic until lightly golden. Add nutmeg and chilly powder.

Add the peeled and chopped squash and 200 ml of chicken stock. Cover, bring to boil. Reduce the heat and simmer for 20 min until the squash is softened.

Remove from the heat and add almond milk. Using a blender, carefully blend the soup until smooth. Return to the pan and reheat.

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