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Butternut Squash Soup with Smoked Kelp and Dulse

Butternut & Dulse 025

aA colourful, nourishing & satisfying soup!


to serve 4-6

1 large butternut squash
1 head of garlic
olive oil to roast the squash
500ml of vegetable stock
1 tbsp Smoked Kelp 
Kelp Salt & freshly ground black pepper to taste

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)


blog-pics-036Heat 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.


Smoked Kelp is a delicious vegetarian alternative to bacon for a hint of a smoky flavour. It is particularly delicious with eggs, potatoes and as a salad condiment.

Kelp is the best source of iodine in nature and is a positive alternative to salt in many dishes. It contains less sodium and more of the other minerals than the body requires. It also 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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