Butternut Squash Soup
Butternut Squash Soup
A perfect autumn classic made vegan
A perfect autumn classic made vegan
- 10 minutes
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Prep time ![]()
Ready in
- 4 portions
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Servings - Easy
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Difficulty
Ingredients
- 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
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Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat oven to 200C/180C fan/gas 6.
- 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.
- 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.
- Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- 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.
- Serve the soup in bowls with swirls of Elmlea Double Plant and a scattering of the remaining chopped chilli.
