This gorgeous vegan-free version uses roasted butternut squash, onions and apples. For an extra oomph, it also includes ginger, garlic, chili and lemon thyme, leaving you with a stunning soup for warming lunches and light dinners.
- 250ml Oatly Organic Oat
- 1 butternut squash
- 2 tablespoons olive oil
- 2 onions, diced
- 2 cloves of garlic, thinly sliced
- 1 tablespoon minced ginger
- 1 minced red chilli
- 2 sprigs of lemon thyme
- 2 green apples, diced
- 800ml vegetable stock
- 1 lemon
- Salt and freshly ground black pepper
- Toasted pumpkin seeds, to serve
￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼1 Preheat the oven to 240C/475F. Halve the butternut squash and scoop out the seeds using a large spoon.
2 Place the halves on a large baking sheet with flesh side up. Drizzle over the olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes or until the squash is tender.
3 Heat a large pot over medium high heat and add the oil. Add the onions, chilli, ginger and apple and cook until gently soft.
4 Using a large spoon, scoop out the flesh from the butternut squash and add it with thyme to the pot.
5 Pour over the vegetable stock. Bring to the boil and simmer for ten minutes.
6 Remove from the heat and blend using a hand-blender to desired consistency.
7 Add the dairy-free cream alternative and squeeze over the lemon. Leave to simmer for another ten minutes before seasoning with salt and pepper. Serve with toasted pumpkin seeds.
Prep Time15 minutes
Cook Time1 hour
Nutrition InformationServes 4
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