2 cups roasted butternut squash
Veggie or chicken stock (to thin soup to desired consistency)
Dairy free milk (I used rice milk- to make soup creamier)
Sage (if desired)
Salt and pepper (to taste- I like a pinch of cayenne in this)
Put all ingredients together and cook til hot then cool slightly and puree in a blender or food processor in small batches
Will put better quantities/measurements the next time I make this.
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