Vegan Roasted Maple Butternut Squash Soup Recipe

Vegan Roasted Maple Butternut Squash Soup Recipe

Stay warm and cosy this winter with our healthy and deliciously smooth, vegan friendly Roasted Maple Butternut Squash Soup.

Ingredients

• 1 butternut squash, halved and deseeded
• 1 tablespoon olive oil, plus extra for drizzling
• 1 tablespoon margarine
• 1 onion, chopped
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cumin
• 1 red chilli, deseeded and finely chopped
• 125ml coconut milk, plus extra for drizzling
• 700ml vegetable stock
• 
  3 tablespoons Pure Maple Syrup, Amber Rich
  
• Salt and pepper to taste
• Fresh coriander, roughly chopped

Instructions

1. Preheat the oven to 200C or 180C fan or Gas Mark 6, then place the prepared squash on a baking tray. Drizzle with olive oil and roast for up to 50 minutes, or until soft.
2. Meanwhile, fry the chopped onion in 1 tablespoon olive oil and margarine in a large saucepan over a medium to low heat. Add the spices and chilli, keeping a little chilli back to use later. Cook for about 15 minutes, until completely softened.
3. When the squash is ready, scoop out the flesh and add it to the saucepan with the stock and coconut milk. Bring to a bubble, then blend until smooth. Stir in the maple syrup, then season with salt and pepper.
4. Serve with a drizzle of coconut milk, fresh coriander, and the reserved chilli.
5. This soup freezes well. Freeze for up to 3 months. Defrost overnight in the fridge, then heat through until piping hot.