A comforting bowl of butternut squash soup with a warm spicy undertone and a crunchy seed topping
Ingredients (serves 2 as main, 4 as starter)
- 1 medium butternut squash
- 1-2 tbsp oil
- Salt & black pepper
- 3 carrots (finely diced)
- 1 white onion (finely diced)
- 2 celery sticks (finely diced)
- 1 litre vegetable stock
- 1/2 tsp ground fenugreek
- 1/4 tsp garam masala
- Pinch of dried chilli flakes
- Big pinch of fresh parley
- Vegan crème fraîche (I used Oatly)
Preheat the oven to 180-200 degrees C.
With a sturdy knife cut off the top and bottom of the squash, halve and scrape out the seeds from the centre. Set these aside for later. Peel the skin off with the knife and then cut the squash into ~1″ cubes.
Place on a baking tray, drizzle over some oil and season with a pinch of salt and pepper. Bake in the oven for 45 minutes – 1 hour, tossing the squash around once or twice throughout to make sure it cooks evenly. Meanwhile you can make the stock.
Heat a drizzle of oil in a saucepan and add the diced onion, carrot and celery. Sauté until softened and the onions are translucent, around 5-10 minutes. Add the vegetable stock followed by the spices – these are optional but really add a nice warmth to the soup, particularly in cold weather – and let it reduce for another 5-10 minutes.
Coat the seeds in a bit of oil and spread out evenly onto a separate tray. When the squash is nearly cooked, put the seeds in the oven for 5-10 minutes until browned.
Once cooked take both the squash pieces and the seeds out of the oven, take the stock off the heat and allow everything to cool slightly.
Finally add both the squash cubes and stock to a food processor or blender and blend until very smooth and creamy. Return the soup to the saucepan, season to taste and heat through until steaming.
Pour into a serving bowl, swirl through some vegan crème fraîche and top with the roasted seeds, some chopped fresh parsley and cracked black pepper.