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Warming Roasted Squash Soup
Warming Roasted Squash Soup
Print Recipe
a very warming, delicious soup - perfect for those cold autumn and winter nights...
Servings Prep Time
8 people 20 minutes
Cook Time
1.5 hours
Servings Prep Time
8 people 20 minutes
Cook Time
1.5 hours
Warming Roasted Squash Soup
Warming Roasted Squash Soup
Print Recipe
a very warming, delicious soup - perfect for those cold autumn and winter nights...
Servings Prep Time
8 people 20 minutes
Cook Time
1.5 hours
Servings Prep Time
8 people 20 minutes
Cook Time
1.5 hours
Instructions
  1. Pre-heat your oven to 180ºC.
  2. Peel, deseed and chop into even chunks the 3 different types of squash. Please in a roasting tin and add 2 tbsp of oil, balsamic vinegar and a good sprinkle of freshly ground black pepper. Mix together well, and roast in the over for 1 hour.
  3. Once the squash has been roasted, remove from the oven and leave to one side to cool slightly. While cooling, chop the onions, carrots and sweet potato, and fry over a medium heat for 10 minutes in a large saucepan.
  4. After 10 minutes, place the vegetable stock cube in the pan, and mix in to the vegetables for 1 minute. Add the water, bring to the boil and leave to simmer for 10 minutes, or until the carrots are soft.
  5. Take of the heat, and add in the cooled squash. With a stick blender, start blending the ingredients together. Add in as much of the coconut milk as you want, to achieve the consistency that you are after. Taste, and then season and add chilli flakes to give it a little bit of such (add as much of the chilli as you like according to your tastes).
  6. Serve in a bowl, topped with a drizzle of oil and a sprinkle of chilli flakes.
Recipe Notes

I like to serve this with baked flat bread, which goes crispy - ideal for scooping up this delicious soup.

You could try adding the juice of 1 orange to freshen up the flavour a little.

If you really want some kick to the soup, add some chopped up whole chillies when you start cooking the onion/carrot/potato chunks.

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