Butternut squash soup

Serves 4-5

INGREDIENTS

• 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

PREPARATION

1. 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.

2. Bring to a boil and then simmer over low heat, covered, for about 30 minutes or until all the vegetables are tender.

3. Transfer to a blender and purée.