Butternut Squash Soup
with Warm Bread, Crispy Sage and Pecans
Autumn in a bowl! Enjoy this heart-warming butternut soup with delicious toppings.
Cals 813 · Prot 21 · Carbs 122 · Fat 31
Vegan
45 min
Autumn in a bowl! Enjoy this heart-warming butternut soup with delicious toppings.
Cals 813 · Prot 21 · Carbs 122 · Fat 31
Vegan
Ingredients
Butternut soup
Butternut squash
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Brown onion
1 Piece
Garlic cloves
2 Piece
Ginger
30 Grams
Turmeric powder
2 Grams
Water
250 ML
Mushroom stock cube
1 Piece
Almond milk
2*
240 ML
Nutritional yeast
4 Grams
Crispy sage
Fresh sage
15 Grams
Salted vegan butter
20 Grams
To serve
Ciabatta
10*11*
2 Piece
Pecan nuts
2*
40 Grams
Pumpkin seeds
20 Grams
Black pepper
1 Tsp
Allergens
*2 Tree Nuts, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3419 / 813 |
| Fats (g) | 30.6 |
| of which saturated (g) | 7.1 |
| Carbohydrates (g) | 122 |
| of which sugars (g) | 17.1 |
| Fibers (g) | 15.4 |
| Proteins (g) | 21.4 |
| Salt (g) | 2.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast butternut squash
- Preheat the oven to 200°C/180°C.
- Peel the butternut squash and chop it into small chunks.
- Add the squash to a lined baking tray, drizzle with oil and season with salt.
- Roast for 25 min.
- After 25 min, add the ciabatta to the tray.
- Cook for 10 min further.
Tip! Hate waste? Use the seeds from the butternut squash too! Fry them along with the pumpkin seeds in step 2.
2 Prep
- Meanwhile, toast the pecan nuts and pumpkin seeds in a dry pan for 5 min or until fragrant.
- Transfer to a plate.
- Reserve the pan.
- Peel and finely chop the onions and garlic.
- Peel and grate the ginger.
- Pick the sage leaves.
Tip! Use a spoon to peel the ginger.
3 Fry sage
- Heat the reserved pan over a medium heat with the vegan butter.
- Add a pinch of salt.
- Once the butter has melted, add half of the sage (save the rest for step 5).
- Fry for 2-3 min or until the sage turns crispy and the butter starts to turn brown.
- Once crispy, remove the pan from the heat.
- Carefully fish out the sage leaves using kitchen tongs and set aside.
- Leave the butter in the pan.
4 Fry
- Return the reserved pan to a medium heat with the sage butter.
- Add the onions with a pinch of salt.
- Fry for 3 min.
- Add the garlic, turmeric and ginger.
- Cook for 2 min further.
5 Blend
- Once the squash is roasted, transfer it to a blender (reserve some pieces for topping).
- Boil the measured water.
- Add the fried onions, garlic and ginger to the blender.
- Add the mushroom stock cube, remaining fresh sage, boiled water, almond milk and nutritional yeast.
- Blitz until smooth.
6 Serve
- Serve the Butternut Squash Soup with Warm Bread to the side.
- Top with the toasted pumpkin seeds and Pecans.
- Garnish with the Crispy Sage, reserved butternut chunks and a crack of black pepper.
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