Roasted Butternut Squash and Chilli Soup
This super simple Roasted Butternut Squash recipe is so easy to make, topped with crunchy roasted pumpkin seeds for an extra flourish. Perfect for freezing and meal-prep this simple squash soup is naturally vegan and gluten-free!
Servings: 2 servings
Ingredients
- olive oil
- 1 butternut squash
- 1 white or brown onion
- 1 red chilli
- 400 ml vegetable stock
- 100 ml coconut milk
- 50 g pumpkin seeds
- crusty bread to serve
- dried chilli flakes to serve
Instructions
- Preheat the oven to 180C.
- Peel, core and dice the butternut squash. Rough chop the onion. Halve and deseed the chilli. Place in a baking tray and toss with a generous amount of olive oil and some sea salt. Roast for around 45 minutes turning halfway until the veg is soft and slightly caramelised.
- While the veg is roasting; toast the pumpkin seeds in a dry pan until they start popping and set aside.
- Tip the veg into a blender with the vegetable sock and coconut milk and blend until silky.
- Pour the soup into bowls and swirl a little extra coconut milk on top. Top with the pumpkin seeds and a little dried chilli.
Notes
Freeze any leftovers in individual portions for easy defrosting and serving, and be sure to label it well - it's best enjoyed within 3 months of freezing.