For this lovely soup I roasted the squash with a tiny bit of olive oil for 40n at 180degrees . Once cooked I separated the skin from the squash flesh. On a pan add 1onion, 2 cloves of garlic, olive oil, half a tomato 4 carrots, 4 medium potatoes, 2 medium squashes, salt, black pepper, cumin to taste. Add boiling water until it covers everything and a bit more. Let it cook for about 30m and puree. I added sone natural yoghurt, olive oil drizzle and the seeds from the roasted squash. Lovely with some seeded bread. Enjoy!!
I’m sorry for the picture, I have to use my phone. My internet will be up and running by the 18th, yay 🙂
Lots of love and let ne know wich is your favorite soup xx