It’s soup season so I got in the kitchen today and made myself a creamy roast garlic and squash soup and it was a beauty. If you’d like to cook it yourself the recipe & methods below. Enjoy INGREDIENTS : 1 onion 1 whole squash 2 bulbs of garlic 2 celery sticks Thumb sized piece of fresh Ginger 1 litre veg stock 100 ml of Plant based cream Salt & white pepper Chilli 🌶 flakes to garnish METHOD : Peel and dice the squash. Slice the onion, celery and ginger. Cut the tops off of the top of the garlic then put a little olive oil over the tops of them and wrap them into some foil. Place the garlic into your air fryer for 30 mins (30-40 mins 200c in the oven). While the garlics cooking sweat off your onions and celery for 5 mins then add the ginger and mix it in. When there’s 15-10 (depending how thick you diced your squash) mins left on your air fryer (25-30 mins for oven 200c) add the squash. Once the garlic and the squash are cooked add to the onion, celery and ginger then add the stock. Blitz with a hand blender, add your plant based cream and blitz again until you have a nice creamy texture then put the pan back on the heat. Season with salt and pepper and serve with some nice crusty bread. Bon voyage #DirtyVegan #Vegan #PlantBased #soup #Soupseason #squashsoup #roastgarlic #foodofinstagram #recipeoftheday #soupofinstagram #Cooking #Pritchardskitchen #comfortfood #easyrecipes