Lunch & Dinner

Roasted Butternut Soup with Smoked Dulse & Kelp

Roasted Butternut Soup with Smoked Dulse & Kelp

This a gorgeous butternut soup with a colourful garnish where the hero is Smoked Dulse for its red wine colour & unique flavour. Kelp adds depth of flavour and replaces the need for salt. 

Serves 6

Prep time 40 minutes


  • 1 large butternut squash
  • 1 head of garlic
  • olive oil to roast the squash
  • 500ml of vegetable stock
  • 1 tbsp Kelp seasoning
  • Freshly ground black pepper to taste
    • 1 small tin of coconut cream
    • Smoked Dulse flakes (1/3 tsp per person or to taste)
    • black sesame seeds to garnish
    • chopped parsley & chopped macadamia nuts (optional)


      1. Heat the oven to 200 C.
      2. Cut the squash in half lengthwise, sprinkle with oil and bake in the oven with the garlic for 30 minutes or until golden & tender.
      3. 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.
      4. Add some of the stock, the kelp and puree until smooth. Adjust the thickness of the soup to your liking by adding more stock and check seasoning.
      5. To assemble, ladle the soup into warm bowls.
      6. Drizzle with coconut cream and garnish with Smoked Dulse flakes, black sesame seeds, macadamia nuts (if using) and parsley.

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