Ingredients
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600g butternut squashpeeled and chopped
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160g almondsflakes
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550g vegetable stock
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1 tbsp
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2 red onions
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1 tbsp maple syrup
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1 stalk of rosemary
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1 tbsp extra virgin olive oil
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1 tsp gingerfresh grated
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1 tsp sea saltsmoked
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1 tsp turmericfresh grated
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1/2 tsp paprikasmoked
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1/2 tsp ground cardamom
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1/2 tsp garlic powder
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1/2 tsp ground coriander
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1/2 tsp paprika
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1 tbsp coconut oilor avocado
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2 pink himalayan salt
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2 tbsp coconut yogurtfor garnish
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1 fresh cilantrofor garnish
Directions
It’s autumn: leaves are falling from trees, weather gets colder and we finally can start turning on the oven in the kitchen and having warm meals. Also, pumpkin season is finally here and one of our favorite way to eat it is soup. Roasting the butternut squash in the oven with spices allow the veggies to caramelize and be sweeter and heartier. Also, this means way less effort but so much flavor. You just need to put the veggies in the oven and heat some stock and then blend it until nice and creamy! It’s really easy as 1 2 3. Here the soup is paired with some crunchy, salty nut “bacon” made with almonds instead of the usual coconut. With this recipe, you’ll get way more almond bacon than you need for the soup, but you won’t be disappointed: eat it, like us, in the morning on avocado toast or just put it in a bag for a quick snack while you’re out!
Ingredients
| 600g butternut squash | |
| 160g almonds | |
| 550g vegetable stock | |
| 1 tbsp | |
| 2 red onions | |
| 1 tbsp maple syrup | |
| 1 stalk of rosemary | |
| 1 tbsp extra virgin olive oil | |
| 1 tsp ginger | |
| 1 tsp sea salt | |
| 1 tsp turmeric | |
| 1/2 tsp paprika | |
| 1/2 tsp ground cardamom | |
| 1/2 tsp garlic powder | |
| 1/2 tsp ground coriander | |
| 1/2 tsp paprika | |
| 1 tbsp coconut oil | |
| 2 pink himalayan salt | |
| 2 tbsp coconut yogurt | |
| 1 fresh cilantro |
Steps
|
1
|
Start with almond “bacon”: in a bowl, season almond flakes with tamari, olive oil, maple syrup, smoked salt and paprika and mix it well until all seasoned. |
|
2
|
Preheat oven to 160°C. Place almonds on a baking tray covered with parchment paper and bake them in the oven for about 12 minutes or until crunchy but not burned, stirring them every 3 minutes. |
|
3
|
Peel and roughly chop the butternut squash. Chop the onions. |
|
4
|
Preheat oven to 200°C. Season chopped butternut squash and onions with salt, rosemary, ground cardamom, ground coriander and paprika and roast it for about 30 minutes. |
|
5
|
In the meantime, heat the stock until very hot. |
|
6
|
In the jug of the hand blender, put the roasted veggies, fresh grated ginger and turmeric and the hot vegetable stock and blend until you get a smooth soup. |
|
7
|
Divide the soup into 2 bowls, garnish them with 1 tbsp coconut yogurt per bowl, one handful almond “bacon” and some fresh cilantro. |
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