Roasted Butternut Squash and Apple Soup with Spiced Pumpkin seeds
SERVES 8
This vibrant soup is jam packed with goodness. The pumpkin seed topping, adds a great source of plant based protein, and also make a delicious snack on their own.
Ingredients
- 2 tbsp olive oil
- 1 large white onion, diced
- 2 green apples, peeled and chopped
- 1 tsp xylitol sugar alternative
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp chilli powder
- 1 ½ tsp fine sea salt
- 2 kg butternut squash, peeled, de-seeded and cut into cubes
- 1.9 Litre (8 cups) vegetable stock (made from vegetable stock powder)
- 130g (1 cup) pumpkin seeds
- 1 tbsp extra virgin olive oil
- ½ tsp ground cinnamon
- ½ tsp chilli powder
- Generous pinch of salt and black pepper
To serve
- Heat the oil in a large pot over a medium heat.
- Add the chopped onion, apple, xylitol, cinnamon, ginger, chilli powder and salt. Cook, whilst stirring occasionally, for around 5 minutes.
- Add the butternut squash to the pot, and stir to coat for another 5 minutes.
- Add the stock, bring to a boil, lower the heat and simmer, with the pot covered, for around 40-50 minutes, until the squash is soft.
- Allow the soup to cool and blend in a blender or with a handheld immersion blender until completely smooth.
- To make the spiced pumpkin seeds – combine the oil, cinnamon, chilli powder, salt and pepper together in a small bowl. Add the pumpkin seeds and stir to coat.
- Heat a pan over a medium heat.
- Add the pumpkin seeds, and allow to toast in the pan, whilst stirring to ensure they don’t burn, for around 3-5 minutes. Remove from heat and allow to cool fully.
- Serve the soup heated, with a generous sprinkling of Spiced Pumpkin Seeds on top.
Recipe and images courtesy of ‘The Food Effect Diet Vegan’ by Dr Michelle Braude
OM tip
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