Ingredients:
30g TOTAL Greek Yoghurt1 kg butternut squash, peeled, deseeded & cut into wedges
3 tbsp olive oil
60ml Melora Manuka honey
½ tsp nutmeg
Sea salt & freshly cracked black pepper, to taste
2 onions, chopped
3 cloves garlic, crushed
2 sticks celery, chopped
1.25 litres vegetable stock
Directions:
Preheat the oven to 180°C/Gas Mark 4.
Toss butternut squash wedges in 2 tbsp olive oil, Melora Manuka honey, nutmeg, seasoning, and sage. Roast until softened and golden.
Sauté onion, garlic, and celery in a pan until golden.
Combine the roasted squash, sautéed vegetables, and vegetable stock in a blender. Blend until smooth.
Return the mixture to a pan, stir in Melora Greek Yoghurt, and simmer.
The result? A velvety, flavorful soup that will warm your soul and nourish your body. The sweetness of Melora Manuka Honey elevates this dish to a whole new level. Pair it with a dollop of Greek Yoghurt sauce, and you have a bowl of pure comfort.