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Whole Butternut Soup with Toasted Seeds

By OcadoLife
Climate change activist and award-winning chef Tom Hunt’s Whole Butternut Soup with Toasted Seeds is a velvety, rich bowl that makes use of every scrap of the squash, seeds included. Add the dark green leek tops to the…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 2 tbsp of extra virgin olive oil, plus 1tsp for the seeds
  • 150 g of onion, roughly chopped
  • 100 g of leeks, lightly trimmed and roughly chopped
  • 2 cloves of large garlic, peeled
  • 1 small of butternut squash (approx. 700g), halved, seeds scraped out and cleaned, flesh chopped into approx. 2cm cubes (skin on)
  • 1.5 tsp of hot curry powder
  • 150 g of coconut cream, plus extra to serve
  • 700 ml of vegetable stock (or water)
  • 1 pinch of chilli flakes, to serve (optional)

Method

4 steps

  1. Step 1

    Heat the oil in a large saucepan and gently cook the onion, leek and whole garlic cloves for 5 mins over a medium heat. Add the butternut squash and 1tsp of the curry powder, then the coconut cream and stock (or water). Cover, bring to the boil, then reduce the heat and simmer for 25 mins, until the squash is tender when pressed.

  2. Step 2

    Meanwhile, toast the squash seeds in a dry frying pan over a medium-low heat, turning until dry and golden all over. Toss with 1tsp oil and the remaining ½tsp curry powder. Season and set aside.

  3. Step 3

    Remove the soup pan from the heat, cool a little, then whizz with a hand blender and season.

  4. Step 4

    Serve with coconut cream, the spiced seeds and chilli flakes on top, and a side of toast, if you like.