Our Recipes

Roasted Butternut Squash Soup

Rated 4.9 stars by 9 users

Servings

4

Prep Time

15 minutes

Cook Time

60 minutes

Deliciously creamy roasted butternut squash soup bursting with flavour and nutty aromas. This easy vegan recipe is perfect for creating a warming soup.

Wine Pairing: The refreshing minerality of Dobosi Winery's Organic Welschriesling provides a tantalising counterpoint to the soup.

Ingredients

900g butternut squash, peeled, de-seeded and diced
1 medium sweet potato, peeled and diced
3 medium carrots, peeled and diced
handful of pine nuts
handful of pumpkin seeds
1 medium brown onion, diced
3 garlic cloves, peeled
sunflower oil
vegetable stock pot
750ml water
salt
black pepper
pumpkin seed oil

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Directions

Place the diced vegetables and the garlic cloves on a baking trey, sprinkle with sunflower oil and the pine nuts and bake for 35-40 minutes at 180 Celsius.
Brown the diced onions on sunflower oil in a large saucepan, then add the roasted vegetables, the stock pot and the water. Season with salt and black pepper, and bring to a boil.
Remove from the heat and using a blender, pulse the soup until it reaches a smooth consistency.
Serve with a generous sprinkling of the lightly toasted pumpkin seed oil and some toasted pumpkin seeds.
For an even creamier texture, top with some double cream or creme fraiche.

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