Roasted Squash Soup
Prep: 20 mins
Cook: 60 mins
- 1 butternut squash
- 2 tbsp olive oil
- 1 tbsp mild chilli powder
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 sweet potato, cubed
- handful coriander stalks, chopped
- 650ml vegetable stock
- sea salt and pepper
- Cut the butternut squash in half length-ways and remove the flesh and seeds. I put the seeds aside at this point to toast them later as a nice topping for the soup or as a snack.
- Cut the squash into cubes. I leave the skin on because it makes the soup really thick and delicious – but only if you have a very good stick blender!
- Put the squash in a large roasting tin and mix in the olive oil and all spices. Roast for around 40 minutes until soft all the way through.
- In a large pot, heat a little olive oil then add the chopped onion.
- When softened and translucent add the crushed garlic.
- After a couple of minutes add coriander stalks, sweet potato and vegetable stock and leave to simmer for 20 minutes.
- Check the potato is soft all the way through by testing with a fork or a knife, then add the spiced roasted squash to the pot.
- You can blend the soup whilst hot if you have a stick blender. If it’s too thick add extra boiling water at this point.
- Serve with coconut yogurt
and coriander leaves.