About the Recipe
Looking for a quick, cosy winter meal? This Roasted Butternut & Sunflower Seed Butter Soup is silky-smooth, naturally nut-free, and packed with vegetables. The Sunflower seed butter adds creaminess and depth without any dairy, making it perfect for family dinners, lunchboxes or sharing during Matariki celebrations.
Ingredients
980g butternut pumpkin, peeled and cubed (about 6 cups)
180g red onion, roughly chopped (about 2 small red onions)
3 large or 6 small garlic cloves (whole and unpeeled)
3 tbsp SunnyB Smooth sunflower seed butter
1 tbsp maple syrup
2 tbsp olive oil
4 cups vegetable stock
1–2 cups boiling water
Salt and pepper, to taste
To serve (optional)
Chilli flakes or chilli oil
Fresh coriander sprigs
Crusty bread
Preparation
Preheat the oven to 200°C fan bake.
Scatter the butternut, onion and whole garlic cloves into a large roasting dish. Drizzle with olive oil and season generously with salt and pepper. Toss well to coat.
Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelised.
Transfer the roasted vegetables to a large pot or blender. Squeeze the garlic from its skins and discard the skins.
Add the sunflower seed butter, maple syrup and vegetable stock. Blend until smooth, adding 1–2 cups boiling water until the soup reaches your preferred consistency.
Taste and adjust the seasoning if needed.
Serve warm with crusty bread, a drizzle of chilli oil or a sprinkle of chilli flakes, and fresh coriander.
Notes
For a kid-friendly version, simply omit the chilli garnish.
Leftovers will keep in the fridge for up to 3 days.
Freeze in airtight containers for up to 3 months.