Butternut squash and orange soup

INGREDIENTS (2 portions):

Butternut squash soup ingredients:

• 400g peeled and cubed butternut squash
• 1 medium onion
• Juice of 1 orange
• 1 tsp minced garlic
• 1 1/2 stock cubes
• 1 1/2 tsp lemon juice
• 300ml of water

Pumpkin seed creme ingredients:

• 75g pumpkin seeds
• 1 tsp lemon juice
• 1/2 tsp garlic powder/granules
• 3/4 tsp salt
• 250ml plant based milk (soy milk for example)

Optional ingredient:

• Pumpkin seed oil

METHOD:

Peel the butternut squash, remove the seeds and cut into cubes. Chop 1 onion and fry in a bit of oil. Once done add 300ml of water and all other ingredients. Cook until the butternut squash is done (15-20min) and the flavours have developed nicely. Either blend with a hand blender or pour into a heat resistant blender and blend until you get a smooth soup.

For the pumpkin seed creme, add all ingredients into a small blender and blend until you get a smooth creme. You might have to add a bit more plant based milk for the right consistency.

Serve the soup with a pumpkin seed creme and the optional but very recommended splash of dark pumpkin seed oil (I normally buy mine in Austria or at Kipferl in London. The also have an online shop where you can buy it (click here). Enjoy!

And if you have some butternut squash left over why not try BBQ butternut squash skewers.