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59 kb

< Our recipes

Appetizers, Soups, Starters

Vegan

Squash and Chestnut Cream Soup

Ingredients

  • 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!

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