Butter Nut & Amber Cup Squash Soup with Soya Milk

The soya milk makes this a low fat dish. Try it you’ll like it!


2 cups of diced Butternut Squash

2 cups diced Amber Cup squash

1 cup carrots

2 cups chopped onions

1 red pepper roughly chopped

2 cloves garlic

3 bays leaves

½ tsp cinnamon

7 cups chicken stock

1 cup white wine

1 cup Soya Milk

Season with Salt and pepper

Prep & Directions

(Note I use a pressure cooker, if using a stock pot add 1 more hour for cooking)

1. Add all ingredients except cheese and Salt and pepper to a pressure cooker. Seal the lid and place over med/high heat, bring up to heat or when the safety valve clicks ups and than reduce heat to low and continue to cook for 25 minutes

2. Remove from heat and let cool for 5 minutes release steam, than remove lid when safety valve has gone down.

3. Puree soup and add Soya Milk and season with salt and pepper