Butternut Soup – The Modern Day Gardener
Harvested pumpkins this year? This vegan butternut squash soup is perfect for these colder days and super easy to make a big batch that can be re-heated throughout the week.
Ingredients:
Small to medium butternut squash – 1kg
1 red onion
2 cloves of garlic crushed
1-2 tbsp oil
1/2 tbsp cumin
1/2 tbsp turmeric
3 cups vegetable stock
Salt and pepper
Coconut yoghurt or coconut cream
Pumpkin seeds
Method:
- Preheat the oven to 180 degrees Celsius and line a baking tray with a reusable baking sheet or baking paper
- Wash your butternut squash and careful chop in half
- Scoop out the seeds and put aside. You can wash and roast with spices for a crunchy snack later
- Chop into smaller cubes and carefully remove the skin
- Roughly chop red onion, peel garlic and squash
- Add veges to the oven tray and drizzle the olive oil and add in the cumin, turmeric, salt and pepper. Mix!
- Bake for 20-25 minutes or until butternut is soft
- Add the roasted veges to the vegetable stock and blender with a stick blender or blender until smooth
- On a medium to high heat, heat up the soup and let it reduce if you like a thicker soup. Serve hot
- Add coconut yoghurt or coconut cream and pumpkin seeds on top. It’s really good with bread too
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