Roasted Butternut Squash and Apple Soup with Spiced Pumpkin Seeds

This vibrant soup (from the Food Effect Doctor) is jam-packed with goodness and the pumpkin seeds it’s topped with are a great source of plant-based protein (they also make a delicious snack on their own).

• 2 tbsp olive oil
• 1 large white onion, diced
• 2 green apples, peeled and chopped
• 1 tsp Total Sweet Xylitol
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp chilli powder
• 1½ tsp  fine sea salt
• 2kg butternut squash, peeled, de-seeded and cut into cubes
• 2 litres of vegetable stock (made from vegan stock powder)

For the seeds:

• 140g pumpkin seeds
• 1 tbsp extra virgin olive oil
• ½ tsp ground cinnamon
• ½ tsp chilli powder
• Generous pinch of salt and black pepper

Method:

1. Heat the oil in a large pot over medium heat. 
2. Add the chopped onion, apple, cinnamon, ginger, chilli powder and salt.  Cook, whilst stirring occasionally, for around 5 minutes. 
3. Add the butternut squash to the pot, and stir to coat for another 5 minutes.  
4. Add the stock, bring to a boil, lower the heat and simmer, with the pot covered, for around 40-50 minutes, until the squash is soft. 
5. Allow the soup to cool and blend in a blender or with a hand-held immersion blender until completely smooth.
6. To make the spiced pumpkin seeds – combine the oil, cinnamon, chilli powder, salt and pepper together in a small bowl.  Add the pumpkin seeds and stir to coat.  
7. Heat a pan over medium heat.  
8. Add the pumpkin seeds, and allow to toast in the pan, whilst stirring to ensure they don’t burn, for around 3-5 minutes. 
9. Remove from heat and allow to cool fully.
10. Serve the soup heated, with a generous sprinkling of Spiced Pumpkin Seeds on top.