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|squash, cut into cubes
|carrots, cut into cubes
|NESTLÉ® All Purpose Cream
|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.