Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
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

Rated 4.7 stars by 16 users

Servings

Prep Time

15 minutes

Cook Time

60 minutes

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.

An easy vegan recipe for making a creamy roasted butternut squash soup with sweet potato, carrots and pumpkin seeds.

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

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Directions

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.
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.
Remove from the heat, and using a blender, pulse the soup until it reaches a smooth consistency.
Serve with a generous sprinkling of pumpkin seed oil and some toasted pumpkin seeds.
Top with double cream or creme fraiche for an even creamier texture.