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recipe image Butternut Squash Soup

Butternut Squash Soup

A perfect autumn classic made vegan

A perfect autumn classic made vegan

  • Prep time
    10 minutes
  • Ready in
    1 hour
  • Servings
    4 portions
  • Difficulty


  • 1 butternut squash 1kg peeled deseeded
  • 2 tbsp olive oil
  • 1 tbsp Flora Plant B+tter
  • 2 onions diced
  • 1 garlic cloves thinly sliced
  • 2 mild red chillies deseeded and finely chopped
  • 850 ml hot vegetable stock
  • 4 tbsp Elmlea Plant Double and more to serve

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Heat oven to 200C/180C fan/gas 6.
  2. Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
  3. While the butternut squash cooks, melt 1 tbsp Flora Plant B+tter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic and ¾ of the deseeded and finely chopped red chillies.
  4. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  5. Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp Elmlea Double Plant, then whizz with a stick blender until smooth. Return to the pan, gently reheat, then season to taste.
  6. Serve the soup in bowls with swirls of Elmlea Double Plant and a scattering of the remaining chopped chilli.