Recipes

Creamy Thick Carrot and Squash Soup

Let your honey-loves get a taste of savory-sweet love with this creamy soup recipe!

300 g

squash, cut into cubes

200 g

carrots, cut into cubes

1 L

water

sage leaves

bay leaf

stalk of lemongrass, white end only, smashed

2 tbsp

olive oil

¼ cup

pumpkin seeds for garnish

Salt and pepper to taste

Croutons (optional)

In a sauce pot, sauté the carrots and squash cubes in the olive oil for 2 minutes.
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.
Remove the lemongrass and bay leaf from the soup. Blend until smooth. Bring the soup back to a boil and taste for seasoning.
Shut off the heat and pour in and mix the NESTLÉ ALL PURPOSE CREAM into the soup. Garnish with pumpkin seeds and croutons.