Butternut Squash Soup

with Warm Bread, Crispy Sage and Pecans
Autumn in a bowl! Enjoy this heart-warming butternut soup with delicious toppings.
NEW!
Cals 506 · Prot 11 · Carbs 64 · Fat 25
Vegan
Calorie smart
Try Hello Chef Now
45 min
Butternut Squash Soup with Warm Bread, Crispy Sage and Pecans
Autumn in a bowl! Enjoy this heart-warming butternut soup with delicious toppings.
NEW!
Cals 506 · Prot 11 · Carbs 64 · Fat 25
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Butternut soup
Butternut squash
600 Grams
Vegetable oil
1 Tbsp
Salt
1 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
Olive and rosemary baguette
2 Piece
Pecan nuts 2*
40 Grams
Pumpkin seeds
20 Grams
Black pepper
1 Tsp

Allergens

*2 Tree Nuts
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast butternut squash

1 Roast butternut squash

Preheat the oven to 200°C/180°C. Peel the butternut squash and chop it into small chunks. Place the squash onto a lined baking tray, drizzle with oil and season with salt. Roast for 25 min. After 25 min, add the bread to the tray and 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.
Prep

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 mince the ginger (tip: use a spoon to peel the ginger). Pick the sage leaves. 
Fry sage

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) and 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.
Fry

4 Fry

Return the reserved pan to a medium heat with the sage butter. Add the onions with a pinch of salt and fry for 3 min. Add the garlic, turmeric and ginger. Cook for 2 min further. 
Blend

5 Blend

Once the squash is roasted, transfer it to a blender (reserve some pieces for topping). Boil the measured water. Add the fried onionsgarlic and ginger to the blender. Add the mushroom stock cube, remaining fresh sage, boiled water, almond milk and nutritional yeast. Blitz until smooth.
Serve

6 Serve

Divide the soup among bowls. Top with the toasted pumpkin seeds and pecan nuts. Garnish with the crispy sage, reserved butternut chunks and a crack of black pepper. Serve the warm baguettes to the side. 
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