Butternut squash soup
3 tbsp Savvy Pantry vegetable bouillon powder
1/4 cup olive oil
1 onion, finely chopped
1 medium-sized butternut squash, peeled, seeded and diced
2 carrots, peeled and sliced in coins
2-3 stalks celery, finely sliced
5 cups water
Fry onions in olive oil, then add the carrots, celery, squash, bouillon powder and water. Depending on how big the squash it, you may need a bit more or less water.
Bring to a boil and then simmer over low heat, covered, for about 30 minutes or until all the vegetables are tender.
Transfer to a blender and purée.