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Butternut Squash Soup

A perfect autumn classic made vegan
  • 1 hour
  • Prep Time
    10 minutes
  • Servings
    4 portions
recipe image Butternut Squash Soup


  • 1 butternut squash 1kg peeled deseeded
  • 2 tbsp olive oil
  • 1 tbsp Flora Plant B+tter
  • 2 onions diced
  • 1 garlic cloves thinly sliced
  • 2 mild red chillies deseeded and finely chopped
  • 850 ml hot vegetable stock
  • 4 tbsp Elmlea Plant Double and more to serve
Energy (kcal)186 kcal
Energy (kJ)779 kJ
Protein (g)2.8 g
Carbohydrate incl. fibre (g)31.3 g
Carbohydrate excl. fibre (g)26.3 g
Sugar (g)9.7 g
Fibre (g)4.9 g
Fat (g)7.1 g
Saturated fat (g)1.0 g
Unsaturated fat (g)5.8 g
Monounsaturated fat (g)5.0 g
Polyunsaturated fat (g)0.8 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)516 mg
Salt (g)1.29 g
Vitamin A (IU)20704 IU
Vitamin C (mg)62.9 mg
Calcium (mg)107 mg
Iron (mg)1.64 mg
Potassium (mg)798 mg


  1. Heat oven to 200C/180C fan/gas 6.
  2. Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
  3. While the butternut squash cooks, melt 1 tbsp Flora Plant B+tter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic and ¾ of the deseeded and finely chopped red chillies.
  4. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  5. Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp Elmlea Double Plant, then whizz with a stick blender until smooth. Return to the pan, gently reheat, then season to taste.
  6. Serve the soup in bowls with swirls of Elmlea Double Plant and a scattering of the remaining chopped chilli.
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