Vulcan Butternut Soup
by katplaystennis • 2026
Why some badges are missing
- Not gluten-free: flour tortillas → try gluten-free plain flour
- Not low-FODMAP: flour tortillas → try gluten-free plain flour
- Not low-histamine: fresh spinach → try shredded cabbage
- Not low-GI / diabetic-friendly: flour tortillas → try wholemeal flour
- Not kidney-friendly: smoked paprika
Based on listed ingredients — always check labels for allergies.
Prep
—
Cook
25m
Serves
Rating
—
Ingredients
Kitchen HelpShopping list
1 large butternut squash — peeled + cubed
3 carrots — diced
1 parsnip — diced
1 onion — chopped
1 celery stalk — chopped
3 garlic cloves
1 L vegetable broth
400 ml coconut milk
1 tsp smoked paprika
0.5 tsp ground cumin
cayenne
1 Bunch coriander
1 Bunch spring onion
1 Set edible flowers
1 Tbsp olive oil
1 Pinch salt
4 large flour tortillas
200 g hummus or refried white beans
1 Pepper red pepper — julienned
2 Carrots carrots — shredded
100 g fresh spinach
1 Jalapeno jalapeño — finely sliced
2 tbsp hot sauce
1 tsp harissa
1 tbsp lime juice
1 Pinch smoked salt
1 Tbsp toasted sesame
1 Pinch chili flakes
Tools
- · pan
- · blender
Instructions
Step by step
- 1
Sauté onion, celery, parsnip, carrots for .
- 2
Add garlic, paprika, and cumin.
- 3
Add squash and broth, and simmer for until tender.
- 4
Blend half of the soup for creaminess and leave half chunky.
- 5
Stir in coconut milk and season.
- 6
Mix sauce into hummus.
- 7
Warm tortillas.
- 8
Spread hummus edge-to-edge, layer spinach, carrots, red pepper, and jalapeño.
- 9
Roll tightly like a Starfleet burrito.
- 10
Toast seam-down in a dry pan for until charred.
- 11
Slice diagonally and garnish with coriander, spring onion, and a drizzle of oil.
Rate this recipe
Shared notes
Cook's annotations
No notes yet.
Family legacy
Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
No audio memory yet.
Complete the table
