Butternut squash soup, for me, is one of the most comforting autumn/winter  meals, and is super simple to make! 

In the UK, butternut squash is in season from September through to December. This means that during autumn and winter, it tastes its best, is the most nutrient dense and is better for the environment. 

Remember, the shorter the journey from where vegetables are grown to your plate, the lower the carbon footprint!


1 Butternut squash

1 Medium onion

3 tbsp Olive oil

1 Tbsp crushed Garlic 

1/2 Tsp Cumin

1/8 Tsp Paprika 

1/2 tsp dried Thyme 

1/2 Tsp dried Basil 

1ltr Vegetable stock 

1 tbsp Soy sauce

240ml Coconut milk 

Salt & Pepper

Vegan feta & seeds (optional)


 1. Peel and chop up the butternut squash into similar sized chunks, having removed the inside pulp and seeds. 

2. Add to a large bowl and toss with 2 tbsp olive oil, salt & pepper and both dried herbs.

3. Add to a baking tray and roast in the oven at 200°C for 30 minutes.

4. Add 1 tbsp olive oil to a large pot and sauté the chopped onion with the garlic, cumin and paprika until softened. 

5. Add in the roasted butternut squash, vegetable stock and soy sauce and simmer for around 15 minutes. 

6. Turn off the heat, and carefully use an immersion blender to blend well - be careful of splashes!

7. Stir in the coconut milk, and add more salt and pepper to taste.

8. Serve using a ladle, and top with vegan feta, seeds and a little more paprika or chilli flakes (optional!)

Vegan,soy free, gluten free

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