This is a real winter warmer and is remarkably easy to prepare. If you enjoy your soup with fresh bread on the side, head over to our recipe for our wholemeal 5-ingredient bread rolls.
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Time to have fun
Cut the butternut squash in half and scoop outĀ the seeds.Ā
Place the butternut squash on a baking sheetĀ
Drizzle a little olive oil over the butternut squash
Sprinkle the chilli flakes, cumin powder andĀ chilli powder evenly over the butternut squash
Cover with kitchen foil and cook in a pre-heatedĀ oven, gas mark 6 for 30 minutes
Remove the butternut squash from the ovenĀ and leave to cool for 10 minutes
Scoop the squash from the skin and placeĀ directly into a blender
Crumble the Kallo vegetable stock into theĀ blender and add the almond milk
Blend until smooth (add more of your chosen milk ifĀ you want a runnier soup)
If serving straight away, transfer the soup into a saucepan and simmer on a medium heat forĀ 2 minutes
If making to use later, transfer the soup into an airtight container. Leave to cool completelyĀ before storing in a fridge. Use within three days of making
*Serve with a crusty wholemeal or gluten free bun*
Ingredients
-
Red Chilli Flakes 1tsp
-
Cumin Powder 1/2 tsp
-
Chilli Powder 1 dsp
-
Butternut Squash 1 large
-
Kallo Veg Stock Cube 1
-
Almond Milk 500ml
Or any milk alternative of your choice
-
Olive Oil
To drizzle a little olive oil over the butternut squash
Optional Extras
-
Wholemeal 5-Ingredient Bread Rolls
You can find our recipe for wholemeal 4-ingredient bread rolls recipe is here. It also has gluten and wheat free options.
