This creamy butternut squash soup is perfect for a healthy, nourishing and warming diner.
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
- 1/2 cup canned chickpeas
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 1 tbsp buckwheat groats
- 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.
- 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.
- 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.
- 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.
- Rinse, drain and dry the chickpeas using paper towel.
- 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.
- Then, add the seeds and buckwheat groats and toast for 5 more minutes, stirring often to avoid to burn.
- Pour the warm soup into large bowls and garnish with the toppings and fresh parsley leaves. Enjoy!
- 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