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- 4 tablespoon of organic Sojade Natural Greek Style Soya yoghurt alternative
- 750g of squash
- 300g of frozen or tinned chesnuts
- 1 onion
- Salt, pepper
Preparation steps
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Peel and dice the squash.
Peel and mince the onion.
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Pour into a large saucepan with the chestnuts and add salt and pepper to taste.
Cover with water.
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Leave to cook for 35 to 40 minutes until the squash is soft.
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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!