Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Whole Butternut Soup with Toasted Seeds
Bowls of Butternut Soup topped with Toasted Seeds

Whole Butternut Soup with Toasted Seeds

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

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 soup too, as they soften when cooked and bring extra flavour. If you like a kick of heat, sprinkle with chilli flakes when serving. Looking for more low waste recipes? Look no further.
Share recipe

Ingredients

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

Method

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.

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.

Step 3

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

Step 4

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

Tips or serving suggestions

288cals, 2 veg portions, 20g fat (12g saturated), 5g protein, 20g carbs, 12g sugars, 6g fibre, trace salt

Shop the ingredients

You might like