Butternut squash & turmeric soup

Butternut squash & turmeric soup with toasted sourdough and my favourite Paysan Breton French Sea Salt cream cheese!

I always love a crunchy, toasted piece of warm bread layered with whipped cream cheese with my soup -- and using Paysan Breton cream cheese makes it even better! I was so excited when I found out they were launching in selected Sainsbury’s and that the one nearest me is fully stocked up -- so of course, I grabbed a loaf of sourdough, made myself some soup (recipe below) and warmed up this grey October we are having!

You can pick up both the French Sea Salt and French Garlic & Herb flavours from selected Sainsbury’s stores nationwide now. Pop in to pick up what could be the most game-changing cream cheese to exist!! Let me know what you think :)

Ingredients:
1.2kg butternut squash, peeled, seeded and cubed (watch my pumpkin reel to see how to prep this)
1 knob turmeric, peeled
1 veggie stock cube
1 tbsp acacia honey
1 tbsp chives, chopped
+ salt, pepper, olive oil + 1 cup boiling water

Roast with a 1 tsp of cracked pepper, pinch of salt, and olive oil for 25-30min until soft at 200c fan.

In a blender add the butternut squash, knob of turmeric, 1 tbsp acacia honey, 1 pinch salt and 1 cup hot veg stock. Blend together. Serve with chopped chives, more freshly cracked pepper and sourdough toast topped with Paysan Breton cream cheese (I went for their French Sea Salt, but the Garlic & Herb is also divine).

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