Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Cuisine: Mediterranean
Ingredients: 1 butternut squash; Oil spray or a little olive oil to bake; 1 onion, chopped; 1 large garlic clove, chopped; 1 tsp ground cumin; Large pinch of allspice; 600ml/2.5 cups vegetable stock; Salt and freshly ground black pepper; Optional extras; Toasted seeds; Vegan cream, eg soya or oat, for drizzling

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Worth the extra time to bake the squash because it brings out the flavour so wonderfully! You can do the baking the day before if that’s easier – the soup itself doesn’t take very long.

For a more substantial and nutritious soup, add half a tin (110g or so) of drained white beans – cannellini, haricot or butter beans – and blend them with the soup.

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Total time

90 minutes

Cuisine

Mediterranean

Meal

soups-starters
sides-light-meals-and-salads

Ingredients

1 butternut squash
Oil spray or a little olive oil to bake
1 onion, chopped
1 large garlic clove, chopped
1 tsp ground cumin
Large pinch of allspice
600ml/2.5 cups vegetable stock
Salt and freshly ground black pepper

Optional extras

Toasted seeds
Vegan cream, eg soya or oat, for drizzling

Instructions

Preheat oven to 200º/400º/Gas Mark 6.
Cut squash in half, down through its stem. Scoop out seeds, cut into medium-sized pieces then place them onto a lightly oiled baking tray.
Bake for 45-60 minutes or until tender, turning halves over about half way through cooking time.
Cool the squash. Then decide whether you want to discard the skin or not. It blends quite easily and is full of nutrients and flavour. It’s especially good if organic – you decide! If discarding skin, scoop flesh away from skin using a spoon.
When you’re ready to make the soup, heat a little more oil spray or olive oil in a non-stick or heavy-bottomed pan. Add the chopped onion, cover and cook gently for about 7 minutes until tender and lightly browned, stirring from time to time. Add a splash or two of stock or water if it starts to stick.
Add garlic, cumin and allspice, stir over heat for a few minutes until cumin smells aromatic, then add squash flesh and stock.
Bring to boil, reduce heat and simmer gently for about 10 minutes, to allow flavours to blend and to ensure everything is cooked. Purée in a food processor or blender. Add a little more hot stock/water if necessary to get consistency to your liking. Season with salt (go easy if you’ve used stock powder/cubes), black pepper and top with toasted seeds and soya cream if desired. Serve hot.

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Roasted Butternut Squash Soup

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