Roasted butternut squash soup
Butternut squash soup is such a warming and delightful winter dish. As orange as a marigold, with just a hint of warming nutmeg, this makes a great vegan starter on Christmas Day, or any other winter party. Don’t be tempted to skip toasting the pumpkin seeds either – it completely transforms them, making them light, crispy and moreish. We like to serve this with our Caramelised Onion Babka.
Ingredients
Metric
Imperial
- 1 butternut squash, about 1kg, peeled and cubed
- 2 tbsp of olive oil, plus extra for roasting
- 1 large onion, diced
- 3 garlic cloves, minced
- 1l vegetable stock
- 1 tsp ground nutmeg
- 50g of pumpkin seeds, toasted
- salt and pepper, to taste
Method
Start by roasting the butternut squash. Preheat the oven to 200°C
Toss the butternut squash with olive oil, salt and pepper. Roast on a baking tray for 25–30 minutes until golden and soft
- 1 butternut squash, peeled and cubed
In a large pot over a medium heat, sauté the onions and garlic in the olive oil until soft but not browned, about 10 minutes
- 2 tbsp of olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
Add the roasted squash, vegetable stock and nutmeg
- 1l vegetable stock
- 1 tsp ground nutmeg
Simmer for 10 minutes, then blend until smooth. Taste and season with salt and pepper as needed
To serve, ladle the soup into bowls, topped with toasted pumpkin seeds and sprinkled with any ground herbs or spices as desired
- 50g of pumpkin seeds, toasted
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