Roasted Butternut Squash Soup

Monika Gyenes

Servings

4

Prep Time

15 minutes

Cook Time

60 minutes

Category

Soup

An easy vegan recipe for making a deliciously creamy roasted butternut squash soup with sweet potato and carrots, perfect as an easy warming winter soup.

Roasted Butternut Squash Soup

Ingredients

  • 900g butternut squash, peeled, de-seeded and diced
  • 1 medium sweet potato, peeled and diced
  • 3 medium carrots, peeled and diced
  • 1 medium brown onion, diced
  • 3 garlic cloves, peeled

  • pumpkin seed oil

  • handful of pine nuts
  • handful of pumpkin seeds

  • sunflower oil

  • vegetable stock pot
  • 750ml water
  • salt

  • black pepper

Directions

  1. Place the diced vegetables and garlic cloves on a baking tray, sprinkle with oil and pine nuts, and bake for 35-40 minutes at 180 Celsius.

  2. Brown the diced onions 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.

  3. Remove from the heat, and using a blender, pulse the soup until it reaches a smooth consistency.

  4. Serve with a generous sprinkling of pumpkin seed oil and some toasted pumpkin seeds.

  5. Top with double cream or creme fraiche for an even creamier texture.

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