Roasted Butternut Squash Soup with Pesto Butter Beans
Deliciously warming roasted butternut squash soup - topped with crunchy pesto roasted butter beans. This recipe is vegan, gluten free, dairy free, easy to make and suitable for the entire family!
Ingredients
- 1 medium size butternut squash peeled, deseeded and cubed
- 1 tablespoon extra virgin olive oil
- 2 teaspoon dried thyme
- 1 stock cube
- 1 teaspoon maple syrup
- 1 tablespoon balsamic vinegar
- 700 ml hot water
- salt & pepper to taste
Instructions
- Preheat your oven to 200C.
- Place the butternut squash cubes onto a baking tray, drizzle with olive oil, salt and pepper and toss to coat evenly. Place in the oven for 20-25 minutes to roast.
- In the meantime prepare the butter beans - drain them from the can and combine them in a medium size bowl with 2 tablespoon vegan basil pesto. Place on a separate baking tray and add to the oven for the last 12-15 minutes with the squash.
- Transfer the roasted squash to a blender alongside the remainder of the ingredients and blend on a high speed until smooth.
- Pour the soup into a saucepan and heat for 2-3 minutes or until ready to serve.
- Sprinkle the pesto roasted butter beans on top of the soup and serve.
- Enjoy!
Notes
- Soup Consistency - Adjust the consistency by gradually adding hot water while blending to achieve your preferred thickness.
- Topping Ideas - Experiment with various toppings like toasted pumpkin seeds, croutons, or a swirl of dairy-free cream for diverse flavors.
- Herbs & Spices - Try incorporating different herbs or spices like cumin, paprika, or nutmeg to personalize the soup's taste profile.
- Freezer & Meal Prep Friendly - This soup is perfect for a simple meal prep - without the butter beans - and can easily be prepped and frozen ahead of time.
- Crunchy Beans - The butter beans are best served straight from the oven so they keep their crispy texture.
- Extra Creaminess - Customize the soup's creaminess by adding a dollop of coconut yogurt upon serving.