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
- Saute the onions, carrots and celery in a large lidded pan until just tender.
- Stir in the chilli flakes and sage.
- 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.
- Puree with a hand held blender until nice and smooth. Stir in the lemon juice.
- If needed, stir in some plant milk to reduce the thickness.
- Season with salt to taste.
- Serve with croutons.