Roasted Butternut Squash and Apple Soup with Spiced Pumpkin seeds SERVES 8 This vibrant soup is jam packed with goodness. The pumpkin seed topping, adds a great source of plant based protein, and also make a delicious snack on their own. Ingredients 2 tbsp olive oil 1 large white onion, diced 2 green apples, peeled…

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Butternut squash and apple soup with spiced pumpkin seeds

Roasted Butternut Squash and Apple Soup with Spiced Pumpkin seeds

SERVES 8

This vibrant soup is jam packed with goodness. The pumpkin seed topping, adds a great source of plant based protein, and also make a delicious snack on their own.

Ingredients

  • 2 tbsp olive oil
  • 1 large white onion, diced
  • 2 green apples, peeled and chopped
  • 1 tsp xylitol sugar alternative
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp chilli powder
  • 1 ½ tsp fine sea salt
  • 2 kg butternut squash, peeled, de-seeded and cut into cubes
  • 1.9 Litre (8 cups) vegetable stock (made from vegetable stock powder)
  • 130g (1 cup) pumpkin seeds
  • 1 tbsp extra virgin olive oil
  • ½ tsp ground cinnamon
  • ½ tsp chilli powder
  • Generous pinch of salt and black pepper

To serve

  • 1
    Heat the oil in a large pot over a medium heat.
  • 2
    Add the chopped onion, apple, xylitol, cinnamon, ginger, chilli powder and salt. Cook, whilst stirring occasionally, for around 5 minutes.
  • 3
    Add the butternut squash to the pot, and stir to coat for another 5 minutes.
  • 4
    Add the stock, bring to a boil, lower the heat and simmer, with the pot covered, for around 40-50 minutes, until the squash is soft.
  • 5
    Allow the soup to cool and blend in a blender or with a handheld immersion blender until completely smooth.
  • 6
    To make the spiced pumpkin seeds – combine the oil, cinnamon, chilli powder, salt and pepper together in a small bowl. Add the pumpkin seeds and stir to coat.
  • 7
    Heat a pan over a medium heat.
  • 8
    Add the pumpkin seeds, and allow to toast in the pan, whilst stirring to ensure they don’t burn, for around 3-5 minutes. Remove from heat and allow to cool fully.
  • 9
    Serve the soup heated, with a generous sprinkling of Spiced Pumpkin Seeds on top.

Recipe and images courtesy of ‘The Food Effect Diet Vegan’ by Dr Michelle Braude

OM tip

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Roasted Butternut Squash and Apple Soup with Spiced Pumpkin seeds SERVES 8 This vibrant soup is jam packed with goodness. The pumpkin seed topping, adds a great source of plant based protein, and also make a delicious snack on their own. Ingredients 2 tbsp olive oil 1 large white onion, diced 2 green apples, peeled…

You are unauthorized to view this page.

Roasted Butternut Squash and Apple Soup with Spiced Pumpkin seeds SERVES 8 This vibrant soup is jam packed with goodness. The pumpkin seed topping, adds a great source of plant based protein, and also make a delicious snack on their own. Ingredients 2 tbsp olive oil 1 large white onion, diced 2 green apples, peeled…

You are unauthorized to view this page.