Creamy squash soup

  • 1 butternut squash
  • 2 garlic cloves
  • 1 leek
  • 1 tablespoon olive oil
  • 1/2 table spoon 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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