Ingredients for 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Right, we’re starting with something warm and cozy – a proper roasted butternut squash soup recipe with those crunchy garlic croutons that’ll get everyone in the festive spirit. It’s a great way to kick off the meal without filling people up too early.
(By the way, if you want to see a guide on how to style your Christmas table, click here)
Ingredients:
1 medium butternut squash, peeled and diced (around 1kg)
1 onion, diced
2 garlic cloves, minced
1 litre vegetable stock
2 tbsp olive oil
Salt and pepper to taste
4 slices of whole-grain bread (for croutons)
1 tsp garlic powder
2 tbsp vegan butter
Recipe:
Preheat the oven to 200°C (400°F). Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread it out on a baking tray and roast for 30-35 minutes until soft and caramelized.
In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
Add the roasted squash and vegetable stock to the pot. Bring it to a boil, then reduce the heat and simmer for 10-15 minutes.
Use a hand blender to blitz the soup until smooth. If it’s too thick, add a bit more stock or water. Season to taste with salt and pepper.
For the croutons, toss the bread cubes with melted vegan butter and garlic powder. Toast them in the oven for about 10 minutes until golden and crispy.
Serve the soup with a handful of those garlic croutons on top.
Macros (per serving):
Calories: 230 kcal
Protein: 5g
Carbs: 40g
Fat: 8g
Wine Pairing: Chenin Blanc
A Chenin Blanc with its bright acidity and notes of ripe apple and pear is a lovely match for the sweet, earthy flavors of the roasted butternut squash soup. It refreshes the palate without overpowering the soup.
Follow along with our recipes and video's created by Jake Zuurbier. Our recipes range from vegetarian to vegan all the way to meat. For all occasions, from Christmas to a cozy night in.
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