Soup: Butternut Squash with toasted seeds
About:
As the weather turns colder, I always think about making soup. Perhaps it’s because I start craving warm, hearty foods and seem to have a larger appetite. This squash soup is transformed from an ordinary recipe into an extraordinary with addition of spices and by topping with roasted nuts.
I like to add a handful of toasted pumpkin seeds to my soup too, as they give a wonderful burst of plant protein, which will give you extra energy. But even better they add the perfect crunch to every bite!
Health benefits:
Butternut squash is one of the most nutritious and healthiest vegetables you can eat, with a rich array of vitamins as well as significant amounts of digestive fiber. The antioxidants are especially good for protecting your vision.
Serves: 3-4
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Ingredients:
- Butternut (halved, deseeded and diced)- 1medium
- Vegetable broth-2-2 1/2cups
- Low-fat Coconut milk-1/2cup
- Sliced Onion- 2 medium
- Red chillies-3 (deseeded)
- Garlic cloves-2
- Ginger-1 inch piece
- Fennel seeds-2tsp
- Cinnamon-1 “stick
- Clove-3
- Salt and ground black pepper-to taste
For garnishing:
- Pumpkin seeds-a handful
- Watermelon seeds- a handful
- Pecan nuts- 8-10 (roughly chopped)
Procedure:
- In a large pot add diced squash, vegetable broth, onion, red chillies, cinnamon, cloves, fennel seeds, ginger, garlic and cook over a medium heat for 15-20minutes/until squash is cooked and tender.
- Meanwhile dry roast pumpkin seeds, melon seeds and nuts in a skillet over medium heat, stirring occasionally until golden. (alternatively can even toast in the oven for 15-20minutes or until toasted at 150deg C)
- Once the squash is cooked transfer it to a blended or a food processor and blend until smooth.
- Then again transfer the blended puree to the sauce pan ground black pepper and salt to taste and cook until soup is heated through (for about 3-5minutes)
- When ready transfer it to a serving bowl and top with roasted nuts, seeds and serve.
Note:
- I love my soup hot so added red chillies, feel free to skip or personalise the spices as per the taste.
I am bringing this recipe to Angie’s VVLP#23; Kimmy’s Healthy Vegan Potluck #24
Posted on December 2, 2014, in International, Soups, Salad and Wraps, Vegan and tagged vegan soup healthy recipes. Bookmark the permalink. 28 Comments.
Reblogged this on MrMilitantNegro™.
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Thank you for your continued support…
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I like the added spices in your recipe!
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Thank you Mike for stopping and glad you liked it…. good day… 🙂 🙂
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That looks delicious! I just love butternut squash, this soup sounds like a great way to use it 🙂
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Thanks Baby…
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Butternut squash soup is one of my favorites, I love the addition of spices and the coconut milk. I never thought to add that, I usually add cream but coconut milk is a great addition.
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YOU are a darling- sweetheart and encourage me in every step. … thanx a zillion bunch… good day….
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This looks fabulous, Chitra! I love butternut squash soup and yours sounds like it is seasoned to perfection…lovely garnish too!
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Thank you Nancy for your encouraging comment… feels good…
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this sounds amazing will be making soon
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Thanx a bunch for stopping by and appreciating with your feedback…means a lot… please letmme know when you try… good day…
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Chitra,
Too good. 🙂 I will need atleast buttermilk to drink now.
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Anoop – nice one,…
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Something unique dear:-)
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Thank you V… 🙂
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Anything that helps to take the sting out of a Swedish winter is always appreciated! Thanks! 🙂
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It is so true…London weather forces for a hot soups too…. Glad you liked it
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This looks delish Chitra! Butternut squash is the in thing i guess now. Saw butternut squash soup recipe in another blog jus now. Its very cold here in kuwait and i really feel like having this soup.
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Thank you Sadia. .. it was very much apt for the freezing weather here in Uk…. glad you liked it…Thanx a bunch… 🙂 🙂
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I love soups especially in winters. This is going on my to-try list thanks for sharing http://voices-in-my-head.net/ 🙂
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Thank you Dan for adding it on your list…wait to hear from you…… good day… 🙂
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Oh such perfect winter fare! Love the addition of the coconut milk to make it extra creamy.
Thank you for sharing this at Healthy Vegan Fridays – I have pinned your recipe to our Pinterest Board.
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True coconut made it creamy….Glad you liked it
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Thanks Annie
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Thank you
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