This soup recipe is slightly sweet, the crisp sprouts contrast nicely with the smooth texture of the soup.

Four Servings


  1. 1 Tbsp olive oli
  2. 1 small butternut squash, peeled and chopped into 1” pieces
  3. 2 cloves of garlic, peeled & finely minced
  4. 1 small onion, peeled and chopped fine
  5. 1 Tsp dried thyme
  6. 5 cups of vegetable stock
  7. 1 Tsp black pepper
  8. A handful of your favorite sprouts for topping, I used Fenugreek sprouts


  1. Heat the oil in a saucepan, add the onions & fry until soft.
  2. Add the garlic, fry I minute.
  3. Add the squash, stock, pepper and thyme.
  4. Simmer until the squash is tender.
  5. Using a blender or potato masher break up the squash pieces until the soup is smooth, and all ingredients are blended.
  6. Ladle into bowls and top each bowl with some sprouts.

Interested in growing your own Fenugreek sprouts? Click here to check out the seeds