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Spiced Butternut Squash & Carrot Soup

Get ready to savour the warm and comforting flavours of autumn with our Spiced Butternut Squash & Carrot Soup. This delicious and nourishing soup is the perfect way to embrace the autumn season, combining the natural sweetness of butternut squash and carrots with a harmonious blend of aromatic spices.

Roasted butternut squash and carrots come together with a medley of warming spices to create a velvety, comforting delight. A simple yet extraordinary recipe to warm your heart and soul.

Cooking time1 hour 20 minutes
Preparation time10 minutes
Servings10 portions

recipe image Spiced Butternut Squash & Carrot Soup

INGREDIENTS
PREPARATION

2 kg butternut squash
3 large carrots
sage roughly chopped
thyme roughly chopped
rosemary roughly chopped
1 tbsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1 fresh red chilli
50 g Flora Plant B+tter Salted (melted)
1 onion finely chopped
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
900 ml vegetable stock
100 ml Flora Plant Cream Double 31% Fat
La Vie Plant Based Bacon

Pre-heat the oven to 180C/160C fan/gas 4. Cut the squash in half and remove the seeds with a spoon, then cut into chunks or wedges and add to a bowl.
Peel and chop the carrots into chunks and tip into the bowl with the squash. Add garam masala, cumin, coriander and seasoning into a small bowl and mix with 2 tbsp of melted plant butter. Pour this mixture over the carrot and squash, making sure they are fully coated and glossy.
Carefully lay out on a baking tray and roast for 40-45 mins. Give the tray a shake halfway through cooking to ensure evenly distributed. It should feel soft when pierced with a fork. Leave to cool for a few minutes.
Next, add the butter to a large saucepan and melt, before adding in the onion and a pinch of salt. Fry until the onion is translucent, then add your ground spices and chilli flakes, stirring until well combined.
Pour in the hot stock and bring to a simmer, scraping your spoon on the bottom to incorporate the spices.
Add the cooked carrot and squash to the saucepan and simmer for 15 minutes.
Remove the mixture from the heat and blend until you reach your desired consistency. Taste and add any extra spices or seasoning to suit.
Bake or fry the plant-based bacon until crisp, allow to cool and chop roughly.
Put the soup back on the heat and simmer gently before adding in the plant-based cream, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with plant-based bacon crumb.