Butternut squash is a great vegetable which stores very well and makes the most amazing creamy and filling soup and is also a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. The seeds from squash are rich in vitamins and minerals like vitamins A & C, folate, potassium, calcium and iron.
- 2 Butternut Squash
- Coconut Oil or Olive Oil
- 1 Pint of Vegetable Stock
- Generous Pinch Of Cumin Seeds
- Small Pinch Of Chilli Flakes
- Sea Salt
- Crème Fraîche (Optional)
- Begin by reheating the oven to 200 degrees, slicing the Butternuts in half and scoop out the seeds, place squash downwards on a well oiled roasting tray, I like to use coconut oil or olive oil and add cumin seeds and a pinch of salt and chill flakes.
- Separate the squash seeds and pat dry then roast those on a separate tray so you can garnish the soup with them or snack on at a later date or add as a topper to salads so as to make the most out of the whole vegetable.
- While you are roasting the butternut squash, heat up your vegetable stock.
- After about 20-25 mins the squash should be soft enough and cooked through, double check the softness before removing.
- Let the butternut squash halves cool down on a wire rack and then scoop out the flesh and add to the vegetable stock with all the oil and juices and spices. Blend in with a hand whisk to get rid of the lumps and simmer until it looks smooth and is of a good consistency, Add more vegetable stock as needed.
- When ready to serve, you can season with salt, pepper and sprinkle with chilli flakes or pumpkin seeds or crumbled feta cheese if desired or you can leave it plain. Serve with crusty sourdough or rye bread for a yummy and satisfying lunch or starter. The roasted squash seeds could be used as on the side as a snack. They are a little too crunch to be a garnish on the soup.