For this delicious and warming soup you only need two vegetables of the season and some spices. To enhance the flavor of the soup add some Foodin Paramesan – a vegan nut and seed grate with parmesan flavor!  


1,5 kg butternut squash (about 1 kg when peeled) 
150 g carrots 
1 onion 
Foodin Extra Virgin olive oil 
1 tsp Foodin turmeric powder 
1 tsp Foodin Madras Curry powder 
¼ tsp Foodin black pepper 
8 dl vegetable broth 
1 dl Foodin Paramesan 
1,5 dl Foodin coconut milk 
1 tbsp Foodin lemon juice
For serving: Foodin Paramesan and fresh herbs such as thyme and/or parsley 


Preheat the oven to 200 C and line a baking sheet with parchment paper. 

Peel and chop the butternut squash. Chop the carrots and onion. 

Take about 150 g of the butternut squash pieces and chop them into small cubes. Place the cubes on the baking sheet, drizzle olive oil and sprinkle a little salt on top. Roast in the oven for 15-20 minutes or until they’re soft. 

Saute the onions in olive oil in a saucepan. Add the turmeric, Madras Curry and black pepper and mix until you have a paste like mixture. 

Mix the butternut squash and carrots into the spice-onion mixture. Pour the vegetable broth and let simmer under the lid for about 20 minutes or until the pieces are soft.  

Blend the butternut squash, carrots and broth with an immersion blender. Add Foodin Paramesan, coconut milk and lemon juice and keep on blending until smooth. 

Serve the soup with the roasted butternut squash, Foodin Paramesan and fresh herbs. 

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