Roasted Butternut Squash and Apple Soup with Spiced Pumpkin Seeds

Serves: 8 Cooking time: 1 HOURS
Roasted Butternut Squash and Apple Soup

Soup Ingredients:

  • 2 tbsp. olive oil
  • 1 large white onion, diced
  • 2 green apples, peeled and chopped
  • 1 tsp. Total Sweet Xylitol
  • ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. chilli powder
  • 1½ tsp. fine sea salt
  • 2 kg butternut squash, peeled, de-seeded and cut into cubes
  • 2 litres vegetable stock (made from vegan stock powder)

Spiced Pumpkin Seeds Ingredients:

  • 140g pumpkin seeds
  • 1 tbsp. extra virgin olive oil
  • ½ tsp. ground cinnamon
  • ½ tsp. chilli powder
  • Generous pinch of salt and black pepper

This vibrant soup (from the Food Effect Doctor) is jam packed with goodness and the pumpkin seeds it’s topped with are a great source of plant based protein (they also make a delicious snack on their own).

Method:

  • Heat the oil in a large pot over a medium heat. 
  • Add the chopped onion, apple, cinnamon, ginger, chilli powder and salt.  Cook, whilst stirring occasionally, for around 5 minutes. 
  • Add the butternut squash to the pot, and stir to coat for another 5 minutes.  
  • Add the stock, bring to a boil, lower the heat and simmer, with the pot covered, for around 40-50 minutes, until the squash is soft. 
  • Allow the soup to cool and blend in a blender or with a hand-held immersion blender until completely smooth.
  • To make the spiced pumpkin seeds – combine the oil, cinnamon, chilli powder, salt and pepper together in a small bowl.  Add the pumpkin seeds and stir to coat.  
  • Heat a pan over a medium heat.  
  • Add the pumpkin seeds, and allow to toast in the pan, whilst stirring to ensure they don’t burn, for around 3-5 minutes. 
  • Remove from heat and allow to cool fully.
  • Serve the soup heated, with a generous sprinkling of Spiced Pumpkin Seeds on top.