what/

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)

how/

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.

Luna

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