Roasted butternut squash soup

Steven Edworthy

Operations at Kitchen Stories

“This simple and hearty autumnal soup will keep you warm as the temperature starts to drop and the leaves start to fall. Roasting the squash until it is deep brown brings out all of its natural sweetness and flavor. This recipe is vegan, but of course if you want to make it extra creamy, you can add butter or cream (or coconut cream to keep it vegan). As for the garnish, I always like something a little bit tangy to contrast the sweetness of the squash, like a sour dairy or plant-based product, and for texture you can use any toasted nuts or seeds. This soup freezes beautifully and butternut squash is fantastically versatile and carries spices really well, so don’t be afraid to experiment with different things (Try adding some curry powder or some cumin and smoked paprika).”