Butternut Soup – The Modern Day GardenerButternut soup

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:

  1. Preheat the oven to 180 degrees Celsius and line a baking tray with a reusable baking sheet or baking paper
  2. Wash your butternut squash and careful chop in half
  3. Scoop out the seeds and put aside. You can wash and roast with spices for a crunchy snack later
  4. Chop into smaller cubes and carefully remove the skin
  5. Roughly chop red onion, peel garlic and squash
  6. Add veges to the oven tray and drizzle the olive oil and add in the cumin, turmeric, salt and pepper. Mix!
  7. Bake for 20-25 minutes or until butternut is soft
  8. Add the roasted veges to the vegetable stock and blender with a stick blender or blender until smooth
  9. On a medium to high heat, heat up the soup and let it reduce if you like a thicker soup. Serve hot
  10. Add coconut yoghurt or coconut cream and pumpkin seeds on top. It’s really good with bread too

 

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