Serves four, easily freezable. A recipe by Vegan Society volunteer Sophie Whitbread - thank you Sophie!
- 1 Butternut squash
- Fresh or dried thyme
- 2 Carrots
- 1 Stock cube
- Cut the Squash and carrots up into small cubes, boil for 15 minutes with the stock cube (or until soft and cooked)
- Add the whole mix into a blender and blend until smooth, or desired consistency.
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