Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Roasted Butternut Squash Soup

cheap as chickpeas
2 spoon difficulty rating

90 minutes

Serves:

Roasted Butternut Squash Soup

Worth the extra time to bake the squash because it brings out the flavour so wonderfully! You can do the baking the day before if that’s easier – the soup itself doesn’t take very long.

For a more substantial and nutritious soup, add half a tin (110g or so) of drained white beans - cannellini, haricot or butter beans - and blend them with the soup.

 

 

Ingredients: 

  • 1 butternut squash
  • Oil spray or a little olive oil to bake
  • 1 onion, chopped
  • 1 large garlic clove, chopped
  • 1 tsp ground cumin
  • Large pinch of allspice
  • 600ml/2.5 cups vegetable stock
  • Salt and freshly ground black pepper

Optional extras

  • Toasted seeds
  • Vegan cream, eg soya or oat, for drizzling

 

 

Method: 

1. Preheat oven to 200º/400º/Gas Mark 6.

2. Cut squash in half, down through its stem. Scoop out seeds, cut into medium-sized pieces then place them onto a lightly oiled baking tray.

3. Bake for 45-60 minutes or until tender, turning halves over about half way through cooking time.

4. Cool the squash. Then decide whether you want to discard the skin or not. It blends quite easily and is full of nutrients and flavour. It's especially good if organic - you decide! If discarding skin, scoop flesh away from skin using a spoon.

5. When you’re ready to make the soup, heat a little more oil spray or olive oil in a non-stick or heavy-bottomed pan. Add the chopped onion, cover and cook gently for about 7 minutes until tender and lightly browned, stirring from time to time. Add a splash or two of stock or water if it starts to stick. 

6. Add garlic, cumin and allspice, stir over heat for a few minutes until cumin smells aromatic, then add squash flesh and stock.

7. Bring to boil, reduce heat and simmer gently for about 10 minutes, to allow flavours to blend and to ensure everything is cooked. Purée in a food processor or blender. Add a little more hot stock/water if necessary to get consistency to your liking. Season with salt (go easy if you’ve used stock powder/cubes), black pepper and top with toasted seeds and soya cream if desired. Serve hot. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 17 of 17
Hangover Smoothie
We don't need to say much to sell this smoothie! It's also nice pretty much anytime... full of lovely healthy,...See recipe »
Tofu Katsu Curry
This is truly delicious and one of Japan's most popular dishes... we can see why! If you're short of time...See recipe »
Tofu Tahini Stir Fry
This recipe was inspired by Viva! staff member, Siobhan as this is very similar to one of her favourite go-to...See recipe »
Creamy Pesto Cannelloni
You can go two ways with this heavenly hearty recipe: cheat all the way using supermarket sauces or enjoy making...See recipe »
Turmeric Chai Cake
Whoever said vegan cakes were dry needs to try this recipe! Think moist and comforting rather than your traditional light...See recipe »
Easy Noodles & Veggies in a Peanut Chilli Ginger Sauce
These simple yet flavourful noodles are a favourite with our customers at the van! You can't beat that salty peanutty...See recipe »
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »