It’s getting colder here in Perth and so I am starting to feel like more soups and warming foods. Especially since I tend to always be soo cold. I’m this person:
So over the weekend I made a super yummy roast butternut pumpkin soup (this is the same as butternut squash, we just call it butternut pumpkin in Australia). I added a little butter to the recipe however you can totally substitute out the butter for olive oil to make it a totally vegan yet still somehow creamy soup. Sooo good! Now it did take a little while to make because if you bake butternut pumpkin halves, without cutting them up they take forever! Like an hour at least!
But its worth it.
So here are the ingredients:
- 2 whole butternut pumpkins cut in half and with the seeds removed
- olive oil
- 1 tablespoon butter
- 1 red onion finely diced
- 6 cloves of garlic crushed
- 1 litre veggie stock
- salt & pepper to taste
Directions:
- Preheat the oven to 350 F around 180 C.
- Lay out your pumpkin on baking trays and drizzle with olive oil and bake. Keep baking until soft. Check after 45 mins and then each 10 mins after that.
- Spoon the pumpkin flesh out of the skin and leave in a bowl to cool.
- In the mean time saute the garlic and red onion in some olive oil and then put with pumpkin in a bowl to cool.
- Once cool enough add to a blender or food processor along with the stock and salt & pepper.
- Once well blended reheat and enjoy!!
To your health,
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