Butternut Squash soup recipe:

Ingredients per 500g:

25g butter

1 large onion

Garlic, we like a lot

1/2 litre chicken stock

Pinch of allspice

1/2 litre milk

Bragg's nutritional yeast (to taste)

Salt/pepper (to taste)

Method:

Fry onion/garlic in butter

Add chicken stock

Pumpkin in oven face down till skin easily removed, remove skin

Cool all & blend in Vitamix till creamy

Back into pot, add 1/2 litre warm milk, allspice, nutritional yeast, salt/pepper, etc.

Heat gently

Add optionally another 10-15g butter

Serve with optional dollop sour cream

We make lots and we freeze the soup in double serves so we can easily thaw and have some garlic bread alongside for an easy after work meal.