Roasted Butternut squash & Pumpkin Soup
I don’t know about you but i’m seriously craving structure and normality right about now. My normal lunchtime routine whilst i’m working in Wimbledon involves a trip to the lovely DropShot Coffee cafe where I am greeted with friendly faces that place my order before i’ve even asked for it. I’m a creature of habit, you’ll find me sipping my oat milk latte (large of course ;)) and devouring a huge bowl of butternut squash soup which is my favourite lunchtime dish to order.
This recipe is fully inspired by the wonderful lot at Drop Shot Coffee (which you simply must check out for breakfast/ brunch or lunch in SW london!) i’ve tried to recreate what I imagine has been used to create it. The original comes with added creme fraiche and burnt butter which i’ve omitted to keep it dairy-free, if you’d like to add it to yours i’m sure it will intensify the flavour even more but to keep it vegan you can always add dairy-free cream to garnish… enjoy 😀
1/2 Medium Butternut squash (approx 350g)
150ml Unsweetened soy milk
200ml Veg stock
1 Clove garlic
1/2 TSP salt
1/2 TSP pepper
1 TBSP sage
1/2 TSP paprika
chilli flakes to taste
handful of kale
1 TBSP pumpkin seeds
1.Preheat your oven to 200 degrees, chop your squash, onions and garlic. Place in an oven dish with 1 TBSP coconut oil, add your salt, pepper, paprika, sage and chilli to taste then mix everything really well to ensure the spices and herbs coat the squash pieces.
2.Place in the oven for 35-40 minutes until soft. Meanwhile prepare your vegetable stock.
3.Once the squash is cooked, add to a saucepan with the veg stock, milk and blend using a hand blender until there are no lumps.
4.Allow the soup to simmer on a low heat for 15 mins until it thickens. Before serving, toast your pumpkin seeds and kale in some coconut oil to top the soup along with some chilli flakes.
Tuck in and enjoy!