Chilli Sage Butternut Squash Soup

It’s not quite autumn yet, but this is one of my favourite autumnal soups. Nice and warming and very satisfying. Super frugal if you’ve grown your own butternut squash, which I highly recommend doing. Butternuts are incredibly easy to grow and store for months in a dark cool cupboard. Unlike the classic Halloween pumpkin, they’re also the perfect size to cook with.

Chilli Sage Butternut Squash Soup – vegan & wholefood

  • 1 butternut squash (about 1kg), peeled and cubed
  • 2 potatoes (about 500g), peeled and cubed
  • 2 red onions, diced
  • 2 large carrots, peeled and diced
  • 2 sticks of celery, diced
  • 1 tbsp rapeseed oil
  • 1 tsp dried chilli flakes
  • 1 tbsp dried sage
  • 2 tbsp lemon juice
  • 700 ml hot vegetable stock
  • 1/4 cup almond milk (if needed)
  • salt and pepper to taste

Method

  1. Saute the onions, carrots and celery in a large lidded pan until just tender.
  2. Stir in the chilli flakes and sage.
  3. Add the potatoes, butternut squash and stock. Bring to the boil, reduce the heat, add the lid and simmer for about 30 minutes, or until vegetables are tender.
  4. Puree with a hand held blender until nice and smooth. Stir in the lemon juice.
  5. If needed, stir in some plant milk to reduce the thickness.
  6. Season with salt to taste.
  7. Serve with croutons.

Serves 4

 

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