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Butternut Squash Soup with Smoked Kelp and Dulse

Butternut Squash Soup with Smoked Kelp and Dulse

Butternut Squash Soup with Smoked Kelp and Dulse



Prep time


Cooking time



This Butternut Soup is nutritionally and visually enhanced with the addition of kelp and dulse seaweed seasonings.


  • 1 large butternut squash

  • 1 head of garlic

  • olive oil to roast the squash

  • 500ml of vegetable stock

  • 1 tbsp Kelp seasoning

  • Kelp Salt & freshly ground black pepper to taste

  • Garnish:
  • 1 small tin of coconut cream

  • Dulse flakes (1/3 tsp per person or to taste)

  • black sesame seeds to garnish

  • chopped parsley & chopped macadamia nuts (optional)


  • Heat the oven to 200 C.
  • Cut the squash in half lengthwise, sprinkle with oil and bake in the oven with the garlic for 30 minutes or until golden & tender.
  • Cool for a few minutes so it can be handled. Spoon the golden flesh out & squeeze the cooked garlic cloves out of their skin and transfer into a food processor.
  • Add some of the stock, the Smoked Kelp and puree until smooth. Adjust the thickness of the soup to your liking by adding more stock and check seasoning.
  • To assemble, ladle the soup into warm bowls.
  • Drizzle with coconut cream and garnish with Dulse flakes, black sesame seeds, macadamia nuts (if using) and parsley.


  • Kelp is a delicious and highly nutritious alternative to salt.  Kelp is nature’s best source of iodine and contains many vitamins, fibre and compounds that can prevent degenerative diseases.
  • Dulse is also a powerhouse of nutrition and is particularly rich in iron, potassium and magnesium.

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