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Butternut squash soup with teff.

A soothing soup made with teff and butternut squash soup is a gluten free and soothing option.
Prep Time 20 mins
Cook Time 30 mins
for roasting the butternut squash. 45 mins
Course Soup
Cuisine Autumn, Fusion, gluten free, Korean, Vegan, Vegetarian, Winter


  • Roasting tray
  • Cutting board
  • Knife
  • deep pot


Roasting the butternut squash

  • 1 small butternut squash
  • 1 tablespoon olive oil
  • salt to taste

For making the soup.

  • 1 tsp butter
  • 2 cloves garlic
  • 1 medium leeks use the leek greens as well.
  • 4 cups vegetable stock
  • 2 tbsp teff

to serve

  • crushed black pepper
  • salt to taste


  • Preheat the oven at 200 degrees
  • Wash and pat dry the butternut squash.
  • Slice off the ends and cut the squash lengthwise.
  • Scoop the seeds and insides and remove it.
  • Gently rub the olive oil on it and place it on the roasting tray.
  • Roast the squash for about 45 minutes.
  • Remove from the oven and allow it to cool.
  • Once cool, scoop the squash flesh and set it aside.
  • Wash and slice the leeks in thin circles.
  • Wash and set aside the teff grains.
  • Into a soup pot, add the butter and set it on medium heat.
  • Roast the sliced leek in the butter.
  • Once caramelised, remove 2 tablespoons of leeks from the pot and set it aside.
  • Add the washed teff into the pot and let it roast for a minute.
  • Now add the cooking liquid and let it come to a boil.
  • once the butternut squash has cooled, scoop off the insides and mash it gently.
  • As the teff cooks and softens, add the pureed roasted butternut squash.
  • Stir the soup well and let it continue to cook till it reaches a desired thickness.
  • Remove from heat and serve warm.
  • Sprinkle crushed pepper and adjust salt as needed.
    butternut squash and teff soup
Keyword easy soup recipes, Lunch recipes, Pumpkin recipes, Winter warmers
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