Butternut Squash & Hemp Soup

A roasted butternut squash soup with apple, ginger, and hemp hearts. The hemp blends invisibly into the puree, adding protein and stopping the soup from feeling like dessert in a bowl.

Butternut Squash & Hemp Soup

Yields 6 servings. Prep 15 minutes. Cook 1 hour.

Ingredients

• 1 large butternut squash (about 1.5 kg), peeled and cubed
• 1 large onion, chopped
• 2 carrots, chopped
• 1 tart apple (Granny Smith), peeled and chopped
• 4 cloves garlic, smashed
• 1 tablespoon fresh ginger, grated
• 3 tablespoons olive oil
• 1 teaspoon ground cumin, 1/2 teaspoon coriander, 1/4 teaspoon nutmeg
• 4 cups vegetable broth
• 1/2 cup hemp hearts
• 1 tablespoon apple cider vinegar
• Salt, white pepper
• To finish: hemp hearts, pumpkin seeds, drizzle of hemp seed oil, chives

Method

1. Heat oven to 200°C. Toss squash, onion, carrots, apple, and garlic with 2 tablespoons oil, salt, and pepper. Roast 35-40 minutes until caramelized at the edges.
2. In a pot, heat remaining oil. Add ginger and spices. Toast 30 seconds.
3. Add roasted vegetables, broth, hemp hearts. Simmer 10 minutes.
4. Blend in batches or with an immersion blender until silky smooth.
5. Return to pot. Add vinegar. Adjust seasoning.
6. Serve topped with hemp hearts, pumpkin seeds, oil, and chives.