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butternut squash

Butternut squash soup

A perfect autumn classic made vegan. Recipe from Flora, using their new Flora Plant B+tter Spreadable.

Flora Plant B+tter Spreadable has a 70% lower carbon footprint than dairy butter.

butternut squash

Ingredients

1 butternut squash (1kg), peeled and deseeded

2 tbsp olive oil

1 tbsp Flora Plant B+tter Spreadable

2 onions, diced

1 garlic clove, thinly sliced

2 mild red chillies, deseeded and finely chopped

850 ml hot vegetable stock

4 tbsp Elmlea Plant Double and more to serve

Instructions

1

Heat oven to 200C / 180C fan / gas 6.

2

Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm / 1½ inches across, then toss in a large roasting tin with 1 tbsp of the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

3

While the butternut squash cooks, melt 1 tbsp Flora Plant B+tter Spreadable with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic and ¾ of the deseeded and finely chopped red chillies

4

Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

5

Tip the butternut squash into the pan, add 850 ml hot vegetable stock and 4 tbsp Elmlea Double Plant, then whizz with a stick blender until smooth. Return to the pan, gently reheat, then season to taste.

6

Serve the soup in bowls with swirls of Elmlea Double Plant and a scattering of the remaining chopped chilli.

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