Roast Butternut Soup with Lemon Thyme

butternut squash soup

This roast butternut soup is perfect for autumn. Season of beautiful leaves, mushrooms in the grass and an abundance of apples. And squashes, let’s not forget them.

Timely then that Oatly sent us some of their products and a recipe for roast butternut squash soup with lemon thyme. The apples really add a seasonal fruitiness to this dish, don’t miss them out!

Roast Butternut Soup Ingredients

mushrooms
  • 250 ml Oatly Organic Creamy Oat
  • 1 butternut squash
  • 2 tbsp. olive oil
  • a couple of onions, diced
  • 2 cloves of garlic, thinly sliced
  • 1 tbsp. minced ginger
  • 1 minced red chilli
  • 2 sprigs of lemon thyme
  • 2 green apples, diced
  • 800 ml vegetable stock
  • 1 lemon
  • Salt and freshly ground black pepper
  • Toasted pumpkin seeds to serve

Method

  • Preheat the oven to 240C/475F
  • Halve the butternut squash and scoop out the seeds using a large spoon. Place the halves on a large baking sheet with flech side up. Drizzle over the olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes, or until the squash is tender.
  • Heat a large pot over a medium high heat and add the oil. Add the onions, chilli, ginger and apple and cook gently until soft.
  • Using a large spoon, scoop out the flesh from the butternut squash and add it with the thyme to the pot.
  • Pour over the vegetable stock. Bring to the boil and simmer for 10 minutes.
  • Remove from the heat and blend using a hand-blender to desired consistency.
  • Add the Oatly Organic Creamy Oat and squeeze over lemon. Let it simmer for another 10 minutes and season with salt and freshly ground black pepper.
  • Serve with toasted pumpkin seeds. We didn’t have those but we did have homemade potato wedges which made up for it.

Recipe credit: this recipe was made with Oatly Creamy Oat – a great dairy free, healthy alternative to single cream. For more delicious recipes and further information about the Oatly way of life, visit facebook.com/oatlyab

Creamy Oat is also great with puddings such as apple pie, it comes out of the fridge with the consistency of double cream. Pie recipe over on frugal.org uk

apple pie

Ethical Christmas Shopping: spices and recipes

spices from The Teaspoon Club

These totally gorgeous spices were sent to us by Mettalife, an E-commerce Ethical and Vegan Marketplace, the perfect place to shop this Christmas and to support small business. The spices make up part of a Vegan Spices Recipe Gift Box from The Teaspoon Club. It comes complete with various recipes and all the spices and spice mixes needed to make them.

The Teaspoon Club’s ethically sourced spices are exceptionally high quality, the flavours that come through are rich and strong and far superior to the wee jars obtained in supermarkets. They also arrive in compostable packaging.

Vegan Recipes Spice Gift Box

Mettalife have given us a code for you to use for purchases from their site. Just use FAMILY10 for a 10% discount.

The Butternut Squash Curry with Coconut recipe that came with the kit sounded absolutely delicious, but as we’re not the best recipe followers, we made our own inspired by it and will leave theirs to purchasers or receivers of the gift box 🙂 Here’s our Butternut Squash Curry, using the provided spice mix:

Ingredients:

  • Coconut oil, 1 tablespoon
  • spice mix of coriander seeds, cumin seeds, fennel seeds and yellow mustard seeds, 1 tablespoon
  • nigella seeds, 1 teaspoon
  • ground cumin, 1 teaspoon
  • ground turmeric, 1 teaspoon
  • ground fenugreek, 1 teaspoon
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed
  • 1 apple, peeled, cored, diced
  • 1 yellow pepper, diced
  • 1 bag of frozen butternut squash, 500g, or a fresh one, peeled and chopped
  • 1 tin of coconut milk
  • water as needed
  • 1 and a half cups of frozen peas
  • salt to taste

Method: pound the seeds up in a pestle and mortar if you have, otherwise skip this step. Fry the seeds, spices, onion, garlic, apple and pepper in the oil for a few minutes before adding the squash and the coconut milk. Bring to the boil and turn down to simmer until almost cooked (about 20 minutes). Add the peas for a further 10 minutes of cooking and salt to taste.

butternust squash curry #vegan

This was so delicious we’re really looking forward to using the Chilli Spice Mix next!

See all our recipes here and our Vegan Christmas section here.