Vegan Curried Butternut Squash Soup
Ingredients
2 tsp Biona Extra Virgin Olive Oil
1 large onion, chopped
2 garlic cloves
Small butternut squash
850ml Biona Coconut Milk
940ml vegetable stock
1 tbsp curry powder
½ tbsp garam masala
½ tbsp sea salt
1 tsp ground pepper
Toppings:
Drizzle of Biona Coconut Cream
Toasted pumpkin seeds
Fresh sage
Chilli flakes
Method
- Preheat your oven to 200°c.
- Chop the butternut squash into small chunks and place them on some parchment paper.
- Roast the squash for 15 minutes. Then, toss the squash, add the chopped onions and whole garlic cloves to the same tray, and drizzle with the remaining 1 tbsp of olive oil. Continue roasting for another 15 minutes, or until the squash is tender and the onions are slightly caramelised.
- Once roasted, add the squash and onions into the blender, along with the other ingredients and blend until you have a soup consistency.
- Serve the warm soup and top with a drizzle of coconut cream, pumpkin seeds, sage and chilli flakes. Enjoy this delicious autumnal soup with a slice of sourdough bread!
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