Squash and Chestnut Cream Soup

Peel and dice the squash.

Peel and mince the onion.

Pour into a large saucepan with the chestnuts and add salt and pepper to taste.

Cover with water.

Leave to cook for 35 to 40 minutes until the squash is soft.

Blend the soup in a blender with the 4 tablespoons of Sojade Natural Greek Style Soya yoghurt alternative.

Your squash and chesnut cream soup is ready to be served!