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Niki’s Creamy Butternut Squash Soup Recipe

Gluten Free and Vegan creamy butternut squash soup recipe

Niki’s Creamy Butternut Squash Soup Recipe
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Ingredients

For the recipe:
  • 1 tsp sea salt and cracked black pepper
  • 2 spring onion or leeks
  • 2 medium carrots
  • 2 cloves garlic
  • 2 sticks celery
  • 1 tsp organic chilli flakes
  • 1 tsp organic dried rosemary
  • 3 tbsp olive oil
  • 2 fresh sage leaves
  • 2 kg butternut squash or prince squash
  • 2 litres organic vegetable stock
  • 400ml ( 1 tin) organic coconut milk

Mmmm..creamy, tasty and EASY to whip up, you gotta try Niki’s squash soup! Gluten free and vegan, everyone can enjoy it…warm up and enjoy with your loved ones…  Recipe created by Niki Bakes. 

55 minutes total time

Method

01
1.Peel and finely chop the spring onions, carrots and garlic, then trim and finely chop the celery.2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the spring onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.3. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash, coconut milk and veg stock to the pan. Bring to the boil and simmer for 30 minutes .4. When the squash is tender, whiz the cooled soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer. Season to perfection again with salt and pepper, then divide between the bowls and top with microgreens. Enjoy!