300 g butternut squash
150 g orange sweet potato
40 g parsley root
2 large garlic cloves
1 small onion
2 pinches himalayan salt
small pinch of nutmeg
small pinch of ground chili
25 g sunflower seeds
1 tbsp nutritional yeast
~ 500 mL water (you can use more or less, depending on how thick you prefer your soup)


Peel the sweet potato, squash, onion and garlic and slice them into small pieces. Wash the parsley root and slice it. Put the sweet potato and parsley into a pot with 500 ml of water and bring to a boil. Let it simmer on low heat for 7-10 minutes. Then add the squash, onion, chili and nutmeg and let it all simmer for another 5 minutes. Remove the pot from the heat and add nutritional yeast and salt. Blend the soup in a blender or with a stick mixer until smooth.