Halloween Squash Soup With Green Brain Juice

Serves: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 10 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

• 1kg butternut squash, peeled, deseeded and cut into 1-inch cubes
• 2 yellow onions, finely diced
• 2 cloves garlic, chopped
• 45ml of olive oil
• 5ml fresh thyme
• 2,5ml cinnamon
• 1 ¼ lt vegetable bouillon
• 7,5ml Salt
• 7,5ml pepper

DIRECTIONS

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onions and garlic and sauté until translucent (about 5 minutes).
3. Add the butternut squash, thyme and bouillon.
4. Increase the heat to high, and bring to a boil.
5. Reduce heat to medium-low and simmer, covered for about 5 minutes.
6. Place your lidded pot on a mat or cloth in the Wonderbag for a minimum of 2 hours to finish cooking.
7. Purée using a stick blender or food processer.
8. Serve with a swirl of fresh cream and a dollop of basil pesto.