Butternut Squash Soup
Prep time
Cook time
Total time
Creamy, comforting and super healthy - these are just some of the qualities of this AMAZING butternut squash soup! Give it a try!
Serves: 4
  • 1 small butternut squash, cut into large chunks
  • 1 yellow onion
  • 1 carrot, chopped
  • ¼ of a medium celery root
  • 3 garlic cloves
  • 1 ¼ cup veggie stock
  • vegan sour cream
  • 2 Tbsp olive oil
  • pumpkin seeds, roasted
  • cinnamon
  • smoked paprika
  • chili powder
  • salt and black pepper
  1. Peel and cut the butternut squash into large chunks. Chop the carrot, onion and celery root.
  2. Move them to a baking tray with the garlic. Season with salt and pepper, a pinch of chili powder and sprinkle 1 Tbsp of smoked paprika.
  3. Add 1-2 tbs of olive oil and combine until the veggies are coated in spices and oil.
  4. Bake at 200 C until all the vegetables are fully cooked through (about 15-20 min).
  5. Roast the pumpkin seeds in a dry, hot pan.
  6. Take the veggies out of the oven and move them to a blender.
  7. Add about 1 ¼ cup of veggie stock and blend until smooth.
  8. Add more stock until the desired consistency is achieved (the soup thickens as it cools).
  9. Serve with vegan sour cream and top with the seed and cinnamon.
Nutrition Information
Calories: 270 Fat: 9 g Carbohydrates: 49 g Sugar: 19 g Fiber: 8 g
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/butternut-squash-soup/