Recipes
Warming butternut squash soup
This warming butternut squash soup is perfect for a nutritious lunch or a light supper. Add SUCSEED for a satisfying texture and nutritious boost!
Butternut squash soup Recipe
(4 servings)
Ingredients
- 800g butternut squash (peeled, deseeded, and diced)
- 1 medium onion (chopped)
- 2 cloves garlic (crushed)
- 1 medium carrot (diced)
- 750ml vegetable stock
- 200ml coconut milk or double cream
- 1 tbsp olive oil or butter
- ½ tsp ground cumin
- ½ tsp ground nutmeg
- ½ tsp smoked paprika (optional)
- 2 tbsp SUCSEED blend of your choice
- Salt and black pepper to taste
- 1 tbsp lemon juice or apple cider vinegar (optional)
- Seeds or croutons (for garnish)
- Fresh parsley or thyme (for garnish)
Method
Prepare the Vegetables
- Peel, deseed, and chop the butternut squash into small cubes.
- Dice the onion and carrot and crush the garlic.
Sauté the Spices
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion and cook for about 3-4 minutes until soft.
- Stir in the garlic, cumin, nutmeg, and paprika, cooking for another 30 seconds until fragrant.
Cook the Squash
- Add the diced butternut squash and carrot to the pot. Stir well to coat with spices.
- Pour in the vegetable stock and bring to a boil. Reduce heat and let it simmer for 20 minutes, or until the squash is tender.
- Remove from the heat and stir in the seeds
Blend the Soup
- Use a blender to purée the soup until smooth.
- Stir in the coconut milk (or double cream) and let it simmer for another 5 minutes.
- Season with salt, black pepper, and lemon juice or apple cider vinegar to taste.
Serve
- Ladle the soup into bowls and garnish with seeds, croutons, or fresh herbs.
- Serve warm with crusty bread.
Which SUCSEED will you use?
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- 4 x 250g SUCSEED Superblend pouches
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£44.00
