Vegan
Spiced Squash Soup
20 mins
Intermediate
4 Servings
Simple and super-tasty - this spiced butternut squash soup combines our BB Aromatic Nage with vitamin A and vitamin C packed squash to produce a fabulous dish that can be ready in a jiffy.
Brilliant Bases Used In This Recipe
Aromatic Nage
About This Recipe
You can get butternut squash – actually a fruit rather than a vegetable - all year round. It really comes alive when it is roasted or fried, especially when it has aromatic spices introduced to it.
From a nutrition point of view, one portion contains a whopping 450% of your recommended daily allowance of vitamin A thanks to the beta-carotenes and alpha-carotenes that give it its orange colour – that means it’s good for cell growth, eye health, bone health and immune function, and really important if you’re a mum-to-be as vitamin A is critical for foetal development. Butternut squash is also rich in vitamin C — a water-soluble nutrient needed for immune function, collagen synthesis, wound healing, and tissue repair, plus there are lots of anti-inflammatory and immune protecting substances in our Aromatic Nage Brilliant Base too.
The skin is washed and left on the squash to maximise the flavour and nutrient value, also the seeds of the squash are not discarded.
In another recipe, we show you how to prepare these as a snack or ingredient in cooking like our fantastic Vegan and Nut-Free Wild Garlic Pesto.
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Ingredients
500g/18oz diced butternut squash
2 cloves garlic (skin on)
500g/18oz Elevated Aromatic Nage, or a mixture of nage, bone broth or vegetable stock
5tsp of olive oil
A drizzle of toasted sesame oil to serve
Nutrition Per Serving
Calories
245
Fats
14G
Carbs
30G
Protein
3G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Dice the butternut squash skin-on as per our skills video (link below)
Add to a baking tray and toss with olive oil, the cloves or garlic and a sprinkle of sea salt
Roast in the oven for 15-20 minutes until soft and slightly caramelised
Heat the nage/stock in a pan and add the cooked squash
Simmer for a few minutes
Liquidise and pass through a sieve to remove any non-digestible fibres.
Serve immediately with garnishes OR chilled down and keep in the fridge for 5-7 days OR freeze for up to 3 months
