After a long day, whether spent at the office or chasing kids around, it‘s so nice to tuck into a hearty bowl of this Butternut Squash Soup. It‘s very simple to make and is packed with healthy ingredients. This makes it great for a weeknight family meal. Serve it with some rustic bread, and you’ve got yourself the perfect satisfying dinner. And lunch the next day, if there are leftovers.
The inspiration for this recipe was at my vegan cooking class before Christmas-time, when I made this very nice pumpkin & kale wellington. The soup can be served with non-dairy sour cream; ladle it out into small bowls, top with some pecans, and get everyone’s appetites fired up.
- 1 butternut squash (about 800g to 1kg)
- 1 cup of chestnuts
- 1 cup of pecan nuts
- 1 vegetable stock + 1.5L of water
- 2 TBS of olive oil
- Preheat the oven to 200 degrees.
- Cut the butternut squash in small cubes, place on a baking tray with some olive oil & cook for 40 minutes.
- Allow the butternut squash to cool down so you don't burn yourself when blending the soup.
- Mix 1.5l of water with one vegetable stock.
- Place the roasted butternut, chestnuts, pecan nuts and 500 ml of vegetable stock in a blender, blend until it gets smooth.
- Add more vegetable stock while the blender is running slowly, blend until your reach a creamy consistency.
- Serve into small bowls sprinkle with pecan nuts.
- Et voilà
- You will need a big blender for this recipe