Butternut Squash soup

A delicious soup that can be enjoyed both warm or cold. It’s also a nice and fresh alternative for spring-summer meals. Super easy to make, the most “difficult or tricky” part is cutting the butternut squash!  


  • 1 butternut squash
  • 2 potatoes
  • water (see the method)
  • 1/2 tsp of turmeric
  • 1/2 tsp of paprika
  • rosemary
  • extra virgin olive oil
  • pumpkin seeds
  • pinch of salt


  1. Preheat the oven at 200°
  2. Cut the butternut squash and the potatoes into chunks and season them with spices and rosemary
  3. Put them in the oven and roast at 200° for 35-40 minutes
  4. Let them cool down a bit and then mix everything in the food processor with as much water as you want the consistency to be like
  5. Decorate with pumpkin seeds and a drizzle of olive oil

HINT: If you want it more creamy add half water and half almond, soy or oat milk; if you like it more exotic, go for coconut milk, delicious! remember to avoid the sweetened milks, they might completely alterate the final result of the soup.

Why we like it:

  • you can prepare it in big quantities and put it in the freezer, so you are sure you will never be without anything to eat for dinner
  • Great comfort food, you can serve it with bread or crackers
  • It is light and easy to digest for your stomach
  • It is orange, so it looks good and makes us happy 🙂

Enjoy and have fun preparing your meals!

XX Ari and Naty