Butternut squash makes the dreamiest base for soup. It turns super smooth and naturally creamy, with a gentle sweetness that feels especially comforting on cooler days. We love it with a scattering of pumpkin seeds and a pinch of dried chilli flakes.
Ella’s Tips
This soup freezes beautifully. Allow it to cool completely, then transfer to an airtight container and freeze for up to 3 months.
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