Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 1 large yellow onion (approx. 8 oz / 225g), chopped
  • 2 carrots (approx. 4 oz / 115g), chopped
  • 2 celery stalks (approx. 4 oz / 115g), chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups (32 fl oz / 950 ml) vegetable broth (low sodium)
  • 1 cup (8 fl oz / 240ml) unsweetened almond milk
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg
  • Toasted pumpkin seeds (optional)
  • A swirl of coconut cream or plain yogurt (optional)
  • Fresh chopped parsley or chives (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Chop the onion, carrots, and celery. Mince the garlic and grate the ginger.
  2. Toss the butternut squash, onion, carrots, and celery with olive oil, salt, and pepper on a baking sheet. Spread in a single layer. Roast for 30-40 minutes, or until tender and slightly caramelized.
  3. While the vegetables are roasting, heat a tablespoon of olive oil in a soup pot over medium heat. Add the minced garlic and grated ginger and sauté for 1-2 minutes, until fragrant.
  4. Add the roasted vegetables to the pot with the garlic and ginger. Pour in the vegetable broth and bring to a simmer. Reduce heat and simmer for 10 minutes.
  5. Carefully blend the soup using an immersion blender until smooth. If using a standard blender, allow the soup to cool slightly before blending in batches.
  6. Stir in the almond milk. Season with additional salt, pepper, and a pinch of nutmeg to taste. Heat through gently – do not boil.
  7. Ladle the soup into bowls and garnish with toasted pumpkin seeds, a swirl of coconut cream or yogurt (if using), and fresh herbs.