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Warming Butternut Squash Soup

  • Author: Alice Pagès
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: main

Description

This creamy butternut squash soup is perfect for a healthy, nourishing and warming diner.


Scale

Ingredients

Butternut squash soup

  • 750g butternut squash (uncooked)
  • 1 big red onion, chopped 
  • 1 tsp coconut oil
  • 2 cups vegetable broth
  • 1 cup almond or soy milk
  • 3 tsp nutritional yeast
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • A pinch of nutmeg
  • A pinch of chili flakes
  • Salt, pepper

Toppings

  • 1/2 cup canned chickpeas
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp buckwheat groats

Instructions

  1. Cut the butternut squash into large pieces (no need to peel), and steam for about 15-20 minutes, until the squash is soft. You can also use the oven method, by cutting the squash in half and baking for about 30 minutes at 400F.
  2. While the butternut is baking, prepare the broth. Add the coconut oil to a sauce pan on medium heat. Once heated, add the chopped red onion and cook for about 5 minutes until brown.
  3. Then reduce heat and add the vegetable broth, turmeric, ginger, garlic, black pepper, nutmeg, chili and salt in the sauce pan. Stir well and cook on low heat for 5 minutes.
  4. Once the squash is cooked, remove the skin and place the flesh in a blender. Add the hot broth, nutritional yeast and almond milk, and blend on high speed until you reach a perfectly smooth and creamy texture. Keep warm while you prepare the toppings.
  5. Rinse, drain and dry the chickpeas using paper towel. 
  6. Heat a non sticky pan over medium heat and add the chickpeas. Allow to cook for about 10 minutes, stirring often until golden and crispy.
  7. Then, add the seeds and buckwheat groats and toast for 5 more minutes, stirring often to avoid to burn.
  8. Pour the warm soup into large bowls and garnish with the toppings and fresh parsley leaves. Enjoy!

Notes

  1.  This soup and the toppings can be kept in refrigerator in an airtight container for up to 4 days.

Keywords: main, entrée, soup, squash, butternut squash soup, pumpkin