Dan Churchill

Butternut Squash Soup with Crispy Seeds

Dan Churchill
PREP 15 MIN
COOK  45 MIN

When the leaves start to fall, add Dan's warming spiced butternut squash (pumpkin) soup to your midweek dinner rotation – then enjoy the leftovers for next-day lunch. You can easily double the recipe to make a week's worth of meals or feed the clan.

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Number of servings
2
Ingredients

1 tsp olive oil

12 onion diced

1 garlic clove minced

500g butternut squash peeled & cubed, seeds reserved & rinsed clean

salt & pepper, to taste

18 tsp ground cumin

18 tsp ground coriander

18 tsp ground cinnamon

3 cups (750ml) vegetable stock

14 bunch of fresh flat leaf parsley (5 oz bunch) roughly chopped

150g sourdough baguette (or gluten free) warmed

Crispy Butternut Squash Seeds

1 tsp olive oil

pinch ground cumin

pinch cayenne

Methodbased on 4 servings
1

Preheat oven to 375°F/fan-forced 345°F and line a baking sheet with baking paper.

2

Heat a large stock pot over medium-low heat and drizzle in olive oil. Add onion and garlic and sauté for 5-6 minutes.

3

Add squash cubes and stir to coat in oil and season with salt, pepper, cumin, coriander and cinnamon. Continue to cook stirring spices through in the mixture for about a minute until fragrant. 

4

Stir in stock, bring to the boil, then reduce to a simmer, cover and cook for 25-30 minutes, or until squash is fork-tender but not mushy.

5

Meanwhile, roast squash seeds. Combine rinsed and dried seeds with oil, salt, pepper, cumin and cayenne. Spread in an even layer on baking sheet and roast for 10-15 minutes or until golden and fragrant. Keep a close eye on them so they don’t burn!

6

Once squash is cooked through (but not mushy), turn off the heat and let the mixture cool for 5-10 minutes.

7

Puree soup with an immersion blender or carefully transfer to a blender and puree on high until smooth. Return to saucepan and bring to a gentle simmer to warm through.

8

Top with parsley and toasted seeds and serve with sourdough.

Nutritional Informationper serving

Energy (kJ)

1641 kJ / 392 cals

Protein

19.1 g

Fat

13.7 g

Sat. Fat

3.1 g

Carbs

59 g

Sugar

24.6 g

Fiber

11 g

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