Warming butternut squash soup

This warming butternut squash soup is perfect for a nutritious lunch or a light supper. Add SUCSEED for a satisfying texture and nutritious boost!

Butternut squash soup recipe

Serves 4

Ingredients: 

• 800g butternut squash (peeled, deseeded, and diced) 
• 1 medium onion (chopped) 
• 2 cloves garlic (crushed) 
• 1 medium carrot (diced) 
• 750ml vegetable stock 
• 200ml coconut milk or double cream 
• 1 tbsp olive oil or butter 
• ½ tsp ground cumin 
• ½ tsp ground nutmeg 
• ½ tsp smoked paprika (optional) 
• 2 tbsp SUCSEED blend of your choice 
• Salt and black pepper to taste 
• 1 tbsp lemon juice or apple cider vinegar (optional) 
• Seeds or croutons (for garnish) 
• Fresh parsley or thyme (for garnish) 

Method: 

Prepare the Vegetables

• Peel, deseed, and chop the butternut squash into small cubes. 
• Dice the onion and carrot and crush the garlic. 

Sauté the Spices

• Heat olive oil or butter in a large pot over medium heat. 
• Add the chopped onion and cook for about 3-4 minutes until soft. 
• Stir in the garlic, cumin, nutmeg, and paprika, cooking for another 30 seconds until fragrant. 

Cook the Squash

• Add the diced butternut squash and carrot to the pot. Stir well to coat with spices. 
• Pour in the vegetable stock and bring to a boil. Reduce heat and let it simmer for 20 minutes, or until the squash is tender. 
• Remove from the heat and stir in the seeds 

Blend the Soup

• Use a blender to purée the soup until smooth. 
• Stir in the coconut milk (or double cream) and let it simmer for another 5 minutes. 
• Season with salt, black pepper, and lemon juice or apple cider vinegar to taste. 

Serve

• Ladle the soup into bowls and garnish with seeds, croutons, or fresh herbs. 
• Serve warm with crusty bread.