Nordic / English

Roasted squash soup with almond “bacon”

Ingredients

Directions

It’s autumn: leaves are falling from trees, weather gets colder and we finally can start turning on the oven in the kitchen and having warm meals. Also, pumpkin season is finally here and one of our favorite way to eat it is soup. Roasting the butternut squash in the oven with spices allow the veggies to caramelize and be sweeter and heartier. Also, this means way less effort but so much flavor. You just need to put the veggies in the oven and heat some stock and then blend it until nice and creamy! It’s really easy as 1 2 3. Here the soup is paired with some crunchy, salty nut “bacon” made with almonds instead of the usual coconut. With this recipe, you’ll get way more almond bacon than you need for the soup, but you won’t be disappointed: eat it, like us, in the morning on avocado toast or just put it in a bag for a quick snack while you’re out!

Share

Steps

1

Start with almond “bacon”: in a bowl, season almond flakes with tamari, olive oil, maple syrup, smoked salt and paprika and mix it well until all seasoned.

2

Preheat oven to 160°C. Place almonds on a baking tray covered with parchment paper and bake them in the oven for about 12 minutes or until crunchy but not burned, stirring them every 3 minutes.

3

Peel and roughly chop the butternut squash. Chop the onions.

4

Preheat oven to 200°C. Season chopped butternut squash and onions with salt, rosemary, ground cardamom, ground coriander and paprika and roast it for about 30 minutes.

5

In the meantime, heat the stock until very hot.

6

In the jug of the hand blender, put the roasted veggies, fresh grated ginger and turmeric and the hot vegetable stock and blend until you get a smooth soup.

7

Divide the soup into 2 bowls, garnish them with 1 tbsp coconut yogurt per bowl, one handful almond “bacon” and some fresh cilantro.

Enjoy

Roasted squash soup with almond “bacon”

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
600g butternut squash peeled and chopped
160g almonds flakes
550g vegetable stock
1 tbsp
2 red onions
1 tbsp maple syrup
1 stalk of rosemary
1 tbsp extra virgin olive oil
1 tsp ginger fresh grated
1 tsp sea salt smoked
1 tsp turmeric fresh grated
1/2 tsp paprika smoked
1/2 tsp ground cardamom
1/2 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp paprika
1 tbsp coconut oil or avocado
2 pink himalayan salt
2 tbsp coconut yogurt for garnish
1 fresh cilantro for garnish

Nutritional information

240
Calories
25g
Carbs
14g
Fat
6g
Protein

Naturalmente Buono

Naturalmente Buono

We’re Marta and Mimma, daughter and mother, and we share the love for cooking (always better when together!) and wholesome, pure and vibrant food.

Back to top