Easy Butternut Squash Soup with a Crunchy Topping

Prep time: 15 minutes               Cook time: 20 minutes


Drizzle of olive oil

2 garlic cloves, minced

1 onion, diced

1 tsp ground nutmeg

Drizzle of agave

A sprig of fresh thyme

1 butternut squash, peeled and diced into cubes

950ml vegetable stock

1-2 tsp salt and black pepper

Good4U Super Seeds Salad Topper

Good4U Super Sprouts

Drizzle of vegan cream, to serve


1. Preheat the oven to 200/180C fan.

2. Add the diced butternut squash to a baking tray and drizzle with olive oil and agave. Season with salt, nutmeg and pepper, and place in the oven to roast for 20 minutes.

3. In a large pot, heat the olive oil over a medium heat. Add the onion, thyme and garlic and cook for about 5 minutes or until softened.

4. Add the butternut squash and vegetable stock and bring to a boil.

5. Blend the mixture until smooth. Serve in bowls with a drizzle of olive oil, vegan cream and a generous sprinkle of our super seeds salad topper and super sprouts.

Serve with fresh bread, and enjoy!