Asian infused butternut squash soup with Coco Start (vegan)

Prep time 20 min | cook time 35 min | serves 6


  • 1 big butternut squash
  • Extra virgin olive oil
  • 3 sjallots, chopped
  • 1 big carrot, roughly chopped
  • 1 small turnip rooted celery, roughly chopped
  • 2 red peppers, chopped and deseeded
  • 3 garlic cloves, roughly chopped
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika powder
  • 2 liter vegetable stock, 4 cubes
  • 10 lemon leaves
  • Handful parsley


  • Fresh coriander, leaves
  • 250 ml Abbot Kinney’s Coco start
  • Chili flakes
  • Almond flakes, roasted
  • Lime juice
  • Sea salt


  1. Preheat the oven to 200 degrees ˚C and line a baking sheet with parchment paper. Also, put 2 L of water on the stove to a boil for the vegetable stock.
  2. Cut the butternut squash in halve, lengthwise and get both deseeded. Place them on a large baking sheet flesh side up and rub some olive oil on the flesh.
  3. Place into the oven for around 35 minutes, until the flesh is tender.
  4. Put a big pot on medium heat and add some extra virgin olive oil, the sjallots, carrot and celery.
  5. Bake, while stirring for around 10 minutes, then add the red peppers, garlic, turmeric, cumin and paprika powder.
  6. After 2 minutes of stirring, add the vegetable stock, the lemon leaves and let it boil for 15 minutes.
  7. Get the butternut squash out of the oven, cut into parts, remove the peel and move into the food processor together with a handful of parsley.
  8. Remove the lemon leaves from the soup, pour into the food processor as well and blend until smooth soup appears. (Can also be done with a stick blender of course!)
  9. Put all of the ingredients for the topping on the table and serve the soup on a deep plate or in a bowl.

vegan soup

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