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

Chunky Cauliflower Oumph Vegan Curry

vegan cauliflower oompth curry

Ingredients (serves four)

  • A little sunflower oil
  • 1 leek, chopped
  • a red pepper, diced
  • an apple, peeled and cored, diced
  • 1 heaped teaspoon each of these spices: cumin, fenugreek, turmeric
  • 1 cauliflower, chunked
  • a tin of coconut milk
  • 1 bag of Oumph, the chunk
  • sea salt to taste
  • fresh coriander, chopped, to garnish

Fry the leek, pepper and apple in the oil for a few minutes until softened, and then add the spices and mix well. Add the cauliflower and the coconut milk and bring to a simmer for a few minutes before adding the Oumph. Cook for another 15 to 20 minutes until everything is soft and well done, then salt to taste. Dish up and garnish. Best vegan curry ever 🙂

See more main meal recipes here.

ghost, a novel by Helen Grant

Some summer garden camping, with a good book:

summer garden camping

Truffles and Trees

vegan truffles

These are from a Tesco Finest Free From Salted Caramel Easter Egg, which is a bit of a mouthful, but a delicious one! A bit of a jump too,  from what was available in supermarkets last year, with those white chocolate truffles.

Despite what the blog might suggest, we haven’t just been living on Easter chocolate and trying to claim it as ‘seasonal eating’. Soup is such a staple just now as we come to the end of winter. See our page of soups here.

vegan cream of tomato soup (no soya)

Winter is ending. We are convinced of it. Sunsets are later, and sunrises, like the one through the trees below, are earlier and earlier!

woodland sunrise


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