Seeing as it’s Halloween today, it only felt right to post this recipe. It’s not a Halloween recipe per sé, but at least the color is fitting.
As you will have noticed by the amount of butternut squash recipes I have posted over the past two months, I really like this particular autumn food. For some reason, I don’t think I had ever had butternut squash before moving to the UK (mom, correct me if I’m wrong!), but we always had regular pumpkin as opposed to squash. So when I discovered how versatile butternut squash was (you can literally do anything and everything with it) I was a very happy camper.
For all of my vegan readers, this is one for you. This soup is entirely plant-based, and if you wish you can add the pumpkin granola topping for a bit of added crunch. For the carnivores among you, I highly recommend topping this soup with pancetta. There’s something wonderful about how the sweetness of the soup and the saltiness of the fried pancetta really complement each other.
Instead of use regular cream, I added coconut milk which works beautifully in adding a touch of extra sweetness and beautiful flavor. It’s something my mom has been using for years and I am following suit.
- 1 large butternut squash, chopped into evenly sized cubes
- 1 liter of water
- 1 vegetable stock cube
- a few sprigs of fresh thyme
- 1 can (400ml) coconut milk
- salt + pepper
- 1 tbsp. coconut oil
- 1 large onion, chopped
Pumpkin Seed Granola:
- 30g oats
- 50g pumpkin seeds
- 10g ground almonds
- 2 tbsp. coconut oil
- 20ml maple syrup
- dash of cinnamon
- 75g pancetta
- fresh thyme leaves
Fill up a large pot with water. Add the chopped butternut squash and stock cube and let simmer until the butternut squash is tender (approx. 25-30 minutes). Add fresh thyme leaves once tender.
In a pan, heat up the coconut oil. Add the chopped onion and stir until softened.
Add the content of the pot into blender, add the cooked onion, and coconut milk and blend until smooth. Transfer back into the pot and season with salt and pepper.
Serve either with the pumpkin seeds granola or pancetta (recipes below).
Preheat the oven to 175°C and line a baking tray with parchment paper. In a small pot, combine the maple syrup and coconut oil. Wait until melted and smooth, then stir in the dry ingredients (oats, seeds, almonds and cinnamon). Stir to combine. Transfer to the baking tray and bake until golden (approx. 40 minutes), stirring occasionally. Remove from oven and let cool completely.
In a pan fry the pancetta until crisp. Then add some thyme leaves.