Butternut Squash and Cauliflower Soup

Roast one medium/large butternut squash in chunks in rapeseed oil.
Add the florets of half a medium cauliflower when you judge there’s 10-15 minutes to go.
Blitz it with boiled water, salt, pepper and a herb of choice (I think I used oregano) in a blending machine until you get a consistency you like.

It makes 3-4 portions, ideal for freezing.

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This entry was posted in Recipes.

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