Butternut Squash Soup

30 min
15 min
Butternut Squash Soup


  • Preheat the oven to 200C. Line a baking sheet with parchment paper and put to the side.

  • Put the squash and olive oil in a bowl and mix together. Add salt to season. Place onto the baking sheet and put in the oven for approx 35mins. 

  • Get a large pot and add the squash, vegetable broth, ground ginger and agave. Bring to the boil and then lower the heat and let simmer for another 5mins.

  • Use a blender to mix the ingredients until smooth.

  • Add The Coconut Collaborative Greek Style Yog and mix in. Season with salt and pepper. 

  • Serve in a bowl with extra yog and pumpkin seeds on top.

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