Vegan Butternut Squash Soup
I don’t like Butternut Squash but my better half Dave, Loves it, so we eat lots of it. We curry it, we soup it, we put it into salads, we roast it, and we even make mash from it.
Dave loves it so much that I decided to make butternut squash for our lunch today. It was so nice, that I ate it all myself! Poor Dave!
Here’s how to make the recipe below
Ingredients
- Coconut Oil
- Diced onions
- Butternut Squash cut into cubes
- Cardamom Seeds
- Vegetable stock
- Alpro Cream Alternative (vegan cream)
- Salt and Pepper to taste
- Pumpkin seeds to garnish
This recipe allows you to put as much of anything into the recipe as you like.
Trial and error in the tastebud region work better than someone telling you how much to put in the pan, so I’m going with this method. It works better for me than any recipe that I’ve found in a book.
Preparation Time
10 minutes
Method
40 minutes in total
- Place a dollop of coconut oil on to an ovenproof tray. Place the butternut squash cubes on to the ovenproof tray and into the oven at 180 degrees, roast for 15 minutes.
- Meanwhile, place some coconut oil in a large pan and saute the diced onions, add in the cardamom seeds and saute until golden brown.
- Sieve out the cardamom seeds, add the oven roast butternut squash to the pan along with two pints of vegetable stock.
- Place the lid on the pan and reduce the heat as far as it will go and leave the soup to cook for a further twenty minutes, occasionally stirring it.
- Add the cream, just a bit to the mixture along with salt and pepper to taste.
- Blend the mixture with a handheld mixer until smooth in texture.
- Serve in a bowl, sprinkle pumpkin seeds on top with a swirl of Alpro cream (fake cream)
- Add bread (if you are not on a diet)
Enjoy!
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