Butternut Squash Soup

Name: Butternut Squash Soup with Warm Bread, Crispy Sage and Pecans
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 30 Grams of Ginger; 2 Grams of Turmeric powder; 250 ML of Water; 1 Piece of Mushroom stock cube; 240 ML of Almond milk; 4 Grams of Nutritional yeast; 15 Grams of Fresh sage; 20 Grams of Salted vegan butter; 2 Piece of Ciabatta; 40 Grams of Pecan nuts; 20 Grams of Pumpkin seeds; 1 Tsp of Black pepper

with Warm Bread, Crispy Sage and Pecans

Autumn in a bowl! Enjoy this heart-warming butternut soup with delicious toppings.

273 Reviews

Cals 813 · Prot 21 · Carbs 123 · Fat 31

Vegan

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.

273 Reviews

Cals 813 · Prot 21 · Carbs 123 · 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)	3418 / 813
Fats (g)	30.5
of which saturated (g)	7.1
Carbohydrates (g)	123
of which sugars (g)	17.2
Fibers (g)	15.3
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 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.

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) 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.

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.

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

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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