Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Spicy Roasted Butternut Squash Soup

By Saturday, November 09, 2013 , , , , ,


It's November and in England it is cold. Seriously cold. So what could be better than a steaming hot bowl of soup? This spicy butternut squash soup is packed full of flavour and warming spices for a delicious lunch or dinner, and it's also incredibly quick and easy to make. I topped mine with roasted chickpeas and cauliflower and had toasted home baked buckwheat on the side and it made for a simple and truly warming meal.


Makes one pot, serves 3

You will need:

1 1/2 tbsps coconut oil
1 medium butternut squash
1 large onion
1 large clove of garlic
1/2 tsp chilli flakes
2 tbsp ground cumin
2 tbsp ground coriander
2 cups water

Preheat your oven to 180C and cut your squash into quarters lengthways, using a spoon to dig out the fleshy middle and the seeds. Lay in a baking tray and sprinkle with around 1/2 a tbsp of the coconut oil, and 1 tbsp of the cumin and the 1/2 of chilli flakes. Roast for 45 minutes, or until softened, then set aside to cool. Once cool, use a large spoon to dig the cooked squash away from the skin. Be rough about this, it's not important if a little skin remains, just get the bulk of it off, to ensure a smoother soup. Chop it roughly into cubes, but don't worry if it turns to mash, as it'll be pureed later.

Heat the remaining coconut oil and add the remaining spices, toasting until fragrant. Chop the onion and the garlic, then add them to the pot, cooking over a low heat with the lid on, so that they can sweat and soften. After 5 minutes, add the squash and the water, and cook for 5-10 minutes, or until the soup is hot and the squash is fully softened. Remove from the heat and allow to cool slightly, then use a stick blender to blend the soup smooth. Reheat the pot of soup if necessary and serve alongside your favourite bread. This also keeps great in the fridge for easy dinners and can be frozen too.

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