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Honey Roasted Butternut Squash Soup

Serves: 4

Cost Cutting Eco Friendly

There's nothing like a lovely warming soup!

Honey Roasted Butternut Squash Soup Recipe: Veggie


130g TOTAL Greek Yoghurt

1 kg butternut squash, peeled, deseeded & cut into wedges

3 tbsp olive oil

60ml honey

½ tsp nutmeg

sea salt & freshly cracked black pepper, to taste

2 onions, chopped 3 cloves garlic, crushed

2 sticks celery, chopped

1.25 litres vegetable stock

3 tbsp chopped fresh sage

For the yoghurt sauce:

1 tbsp butter

50g pine nuts, toasted, reserving a few for garnish

2 tbsp chopped fresh sage, reserving a few leaves for garnish


  • Preheat the oven to 180°C/Gas Mark 4
  • For the yoghurt sauce, place 100g Greek yoghurt in a bowl. Melt the butter in a small pan over a medium heat. Add pine nuts and 2 tbsp sage; sprinkle with salt and pepper. Stir until the nuts and butter turn brown. Stir the butter mixture into the yoghurt. Season the sauce to taste. Cover and chill.
  • Place the butternut squash and remaining sage into a large roasting tray and toss in 2 tbsp of the olive oil, honey, nutmeg and seasoning. Roast in the oven for about 40 minutes or until the butternut squash is softened and cooked through. Set aside.
  • In a large pan heat 1 tbsp of olive oil over a medium-low heat and add the onion, garlic and celery. Cook until the onion is softened and golden.
  • Add the butternut squash to the pan along with the stock and sage. Stir to combine and then transfer to a blender and blend until smooth.
  • Add the contents back to the pan and return the pan to the heat to simmer. Stir through the remaining yoghurt. Serve topped with the yoghurt sauce, a sage leaf and a sprinkling of pine nuts.
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