Butternut squash soup

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A bowl of butternut squash soup.  Photo by Valeria Boltneva from Pexels


  • 1 Butternut squash
  • Fresh or dried thyme 
  • 2 Carrots
  • 1 Stock cube
  • Water


  1. Cut the Squash and carrots up into small cubes, boil for 15 minutes with the stock cube (or until soft and cooked)
  2. Add the whole mix into a blender and blend until smooth, or desired consistency.

Serves 4

Easily freezable. A recipe by Vegan Society volunteer Sophie Whitbread - thank you Sophie! 

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