Why I love this...
This is one of my go to favourites: it's so simple, minimal effort and I usually have all the ingredients in. It's also adaptable to your preferences - swap out some of the spices or make it non-vegan by adding dairy. For a warming, nutritious lunch that still lets you get on with you day, look no further than this soup!
Ingredients
700 g butternut squash, whole
120 g carrots, whole & unpeeled
1 medium red onion
1 tsp each: salt, paprika, cinnamon
1/2 tsp cumin & 1/4 tsp chilli powder
2 tbsp oil for roasting (like avocado)
500 ml veggie stock
100 ml plant-based milk (or dairy)
70 ml plant-based yoghurt (or dairy)
Generous grind of black pepper
Equipment
Chopping board
Knife
Vegetable peeler
Teaspoon
Large spoon: metal, plastic or wooden
Roasting dish (ideally glass/ceramic)
Aluminium foil
Scale (to measure your ingredients)
Appliances: Oven, High-speed blender
Preparation
Pre-heat oven to 180ยบ C
Meanwhile, peel & chop the butternut squash, carrots and onion into roughly one inch pieces
Add to the baking dish with your oil, salt & all spices except the pepper
Cover with foil & roast for 30 mins
Remove foil and roast for 20 mins
Add vegetables, milk, yoghurt, stock and pepper to blender and blend until super smooth
Bonus Tips!
For a tasty topping, wash & dry the seeds, mix in 1/2 tsp smoked paprika, 1/3 tsp each of cumin & salt & a dash of oil. Roast on a tray covered with greaseproof or baking paper for 20 minutes whilst the vegetables are cooking
This recipe can be made with plant-based or dairy ingredients. My personal preference is coconut milk yoghurt and oat milk