• Peel and chop the
butternut squash and
onion into small pieces
• Coat the chopped
vegetables evenly with
salt, pepper, coriander
and olive oil
• Line a baking tray with
parchment paper and
roast the veggies for
30 minutes in a pre-
heated oven at 200 °C
• Towards the end of the
cooking time, add in
the pumpkin seeds you
will be using for the
garnish.
• In the meantime,
prepare the veggie
broth.
• Once the veggies have
cooked well, in a food
processor, blend all the
ingredients together to
achieve a creamy soup
like consistency
• Garnish with the
freshly roasted
pumpkin seeds, fresh
coriander, olive oil,
plant based cream and
orange zest
12
gozotoday | FRIDAY • 6 NOVEMBER 2026
FOOD
• Approx. 1.8kg raw
butternut squash
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp ground coriander
• Onion
• 800ml veggie broth
• Juice of one orange
• 25g nutritional yeast
• 1tsp coriander seed
• Small handful of coriander
leaves
• Handful pumpkin seeds
• Fresh coriander
• Orange zest
INGREDIENTS
Orange & coriander butternut soup
METHOD
Whip up this warming vegetarian soup on the next chilly day
