Butternut Squash Soup
Creamy, comforting and super healthy - these are just some of the qualities of this AMAZING butternut squash soup! Give it a try!
Ingredients
- 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
Instructions
- Peel and cut the butternut squash into large chunks. Chop the carrot, onion and celery root.
- 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.
- Add 1-2 tbs of olive oil and combine until the veggies are coated in spices and oil.
- Bake at 200 C until all the vegetables are fully cooked through (about 15-20 min).
- Roast the pumpkin seeds in a dry, hot pan.
- Take the veggies out of the oven and move them to a blender.
- Add about 1 ¼ cup of veggie stock and blend until smooth.
- Add more stock until the desired consistency is achieved (the soup thickens as it cools).
- Serve with vegan sour cream and top with the seed and cinnamon.
Nutrition
Calories: 270kcalCarbohydrates: 49gFat: 9gFiber: 8gSugar: 19g
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