Butternut squash and carrot soup - The Jewish Chronicle
Recipes Butternut squash and carrot soup October 29, 2015 09:51
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Ingredients
- 2 large echalion shallots, sliced
- 2 tbsp olive oil
- 2 large butternut squash, peeled and cubed (keep seeds for roasting)
- 6 carrots, cubed
- Sea salt
- White pepper
- 1⁄2 litre vegetable stock
- 1⁄2 litre chicken stock
- 1⁄2 litre boiling water
- Coconut milk yogurt (Coyo)
- Roasted butternut squash seeds
- Chives
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