Spiced Butternut Squash Soup

With Christmas just around the corner, we're extending the autumn vibes for one last weekend. This velvety, spiced soup is the ultimate comfort, perfect for warming you up as it gets forkin' freezing.

Serves 4

20 Mins Prep / 40 Mins Cooking

Forkin’ Easy


1 Butternut Squash, peeled & cut in big chunks
2 Carrot units, cut to chunks
1 Medium sweet potato, peeled & cut in big chunks
2 tbsp. extra virgin olive oil
2 Cups Oat milk
1 Cup of water
Salt, Nutmeg
1 tbsp. Ras El Hanout

For Garnish
50g Roasted pumpkin seed
A drizzle of pumpkin oil if you are feeling forking fancy



1. In a medium size pan, warm the extra virgin oil and add the butternut, carrot & sweet potato.
2. Cook for 10 min while stirring regularly. Add the Ras El Hanout, a pinch of nutmeg and salt and cook for a further 2 minutes.
3. Add the Oat milk and the water and bring to the boil. Let simmer for 30 mins.
4. Whizz with a stick blender until smooth.
5. Serve topped with roasted pumpkin seeds and a drizzle of pumpkin oil (or extra virgin olive oil).