This one is extra special to me 🥹🤍 This is my mom’s favorite butternut squash soup, and I swear it turned out SO good this time. It’s creamy, cozy, a little gingery, and basically everything I want when fall starts to hit. 🍂 I made it with @kettleandfire bone broth in place of the water, and I’m absolutely making it this way from now on. Save this recipe because it’s TOO GOOD. 🥣✨ My Mom’s Butternut Squash & Ginger Soup Ingredients: • 1 tbsp olive oil • 1½ cups chopped onion • 3 cloves garlic
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This one is extra special to me 🥹🤍 This is my mom’s favorite butternut squash soup, and I swear it turned out SO good this time. It’s creamy, cozy, a little gingery, and basically everything I want when fall starts to hit. 🍂 I made it with @kettleandfire bone broth in place of the water, and I’m absolutely making it this way from now on. Save this recipe because it’s TOO GOOD. 🥣✨ My Mom’s Butternut Squash & Ginger Soup Ingredients: • 1 tbsp olive oil • 1½ cups chopped onion • 3 cloves garlic
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Curried Butternut Squash & Carrot Soup 🍲 (Serves 4) INGREDIENTS 1 butternut squash, 3 carrots, 1 onion, 3 garlic cloves, 1 tbsp ginger, 1 tsp curry powder, ½ tsp each cumin, coriander turmeric, 1–2 tbsp olive oil, ½ tin coconut milk, 750ml veg stock, salt pepper. TOPPING 1 tin chickpeas, 1 tsp olive oil, ½ tsp paprika. FLATBREADS 280g self-raising flour, 250g Greek yoghurt, 1 tsp baking powder salt. METHOD Roast squash carrots at 200°C fan for 35–45 mins. Roast seasoned chickpeas for 20–25 mins
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