Ingredients

300 g squash, cut into cubes

200 g carrots, cut into cubes

1 L water

2 sage leaves

1 bay leaf

1 stalk of lemongrass, white end only, smashed

½ cup

2 tbsp olive oil

¼ cup pumpkin seeds for garnish

Salt and pepper to taste

Croutons (optional)

Steps

STEP 1

In a sauce pot, sauté the carrots and squash cubes in the olive oil for 2 minutes.
STEP 2

Add in 2 leaves of sage, bay leaf and smashed lemongrass stalk. Season with salt and pepper. Pour in water and simmer for 25 minutes or until vegetables are tender.
STEP 3

Remove the lemongrass and bay leaf from the soup. Blend until smooth. Bring the soup back to a boil and taste for seasoning.
STEP 4

Shut off the heat and pour in and mix the NESTLÉ ALL PURPOSE CREAM into the soup. Garnish with pumpkin seeds and croutons.

STEP 1

In a sauce pot, sauté the carrots and squash cubes in the olive oil for 2 minutes.
STEP 2

Add in 2 leaves of sage, bay leaf and smashed lemongrass stalk. Season with salt and pepper. Pour in water and simmer for 25 minutes or until vegetables are tender.
STEP 3

Remove the lemongrass and bay leaf from the soup. Blend until smooth. Bring the soup back to a boil and taste for seasoning.
STEP 4

Shut off the heat and pour in and mix the NESTLÉ ALL PURPOSE CREAM into the soup. Garnish with pumpkin seeds and croutons.