Butternut squash soup
– Wash, peel and cut the butternut squash into pieces.
– In a large skillet, pour in the stock, 50 cl of water and squash.
– Cover and cook for about 15 min until it is tender.
– Mix the squash with the toasted cashew nut oil and cooking water until it is the desired texture.
Recipe created by Marie-Laure Tombini