Jump to recipe
Butternut squash soup
Cook Time: 20 minutes minutes
Oven time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
We've picked up on the butternut trend and modified it in our own style.
This creamy butternut squash soup is perfect for chilly autumn days.
The combination of oven-roasted pumpkin, sweet apple and hearty walnuts gives the soup a particularly aromatic flavor.
With crispy toasted bread, it becomes a real feel-good dish.
1 Casserole dish
1 Pan
1 Pot
These Ingredients make:
2
Portions
Prepare the oven pumpkin Cut the butternut squash in half and remove the seeds.
Place the pumpkin, garlic bulb, peeled onion, apple and walnuts in a baking dish.
Drizzle everything with a little oil, season with salt and paprika powder and pour over the maple syrup.
Roast for about 60 minutes in a preheated oven at 200 degrees top/bottom heat until the vegetables are soft.
Roast bread While the vegetables are in the oven, spread the bread with vegan butter and toast on both sides in a pan until golden brown.
Prepare and serve the soup Place the oven-roasted vegetables in a blender with the vegetable stock and puree until smooth.
If necessary, briefly reheat the soup in a pan.
Top the finished soup with vegan cream, chili flakes and freshly chopped parsley.
Serve with the toasted bread and enjoy!
Nutrition Facts
Butternut squash soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
