Spicy Butternut Squash Soup Recipe
By Earth of Maria
🔪Prep Time: 10 mins
👩🍳Cook Time: 30 mins
2 cups butternut squash, peeled and chopped
1 1/2 tbsp olive oil
1 medium red onion, peeled and chopped
1 large carrot, peeled and chopped
1 stick celery
1 cup coconut milk, from the can
3 gloves garlic
2 tbsp tomato paste
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1/2 tsp salt
1 fresh chilli pepper
1/2 lemon, juice of
1Prepare a baking tray by lining it with parchment paper and preheat the oven to 180 degrees C (350F).
2Spread the butternut squash cubes over the baking tray and drizzle with olive oil. Bake in the oven for 30 minutes, until tender.
3Meanwhile, add the red onion, carrot and celery to a saucepan and cook for around 15 minutes, until fully softened. Drain the vegetables, but retain a cup of the vegetable cooking water.
4Transfer the vegetables and the butternut squash to a blender, also adding the vegetable cooking water, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chilli pepper and lemon juice. Blend until smooth. You can also use an immersion blender to do this.
5Serve immediately with toasted bread and garnishes of your choice.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.