Simple Squash Soup.
This soup is about as simple as it gets.
We leave the skin on and the seeds inside the butternut squash for added fibre, protein & healthy fats. We use chickpeas for some extra protein & richness, and make use of the chickpea water for ease & speed. We roast all the ingredients on one tray in the oven, and assemble the soup in the blender for minimal washing up. Simple and delicious.
This recipe is for a big batch of soup! Perfect for freezing for easy lunches. Depending on the size of your blender, you may need to blend in 2 batches. Alternatively, you could half the ingredients for a smaller batch, or add everything to a large cooking pot and use a stick blender.
Ingredients.
1 butternut squash, washed, skin-on
1 onion, peeled
1 bulb of garlic, skin on
1-2 red chillis, to taste (optional)
2 carrots, washed, skin-on
1/2 tsp ground nutmeg
1 tsp ground ginger
1 1/2 tsp ground cumin
2 tbsp olive oil
400ml tin of coconut milk
400g tin of chickpeas, with water
500ml hot vegetable stock
Salt & pepper
Optional Topping (amount per portion): 1 tsp flaked almonds, 1 tsp pumpkin seeds,
1 tsp (vegan) butter, sprinkle of salt
Equipment.
Large blender, or large pot with a stick blender
Large baking tray
Knife & chopping board
Method.
Preheat the oven to 220c fan (430f)
Prepare all the vegetables & place on a large baking tray: Cut the squash into wedges leaving the skin on & seeds in. Split the carrots lengthways. Cut the very top off the garlic bulb, just exposing the cloves slightly. Peel & quarter the onion, removing the root. Split the chilli lengthways, leaving the seeds in.
Sprinkle the nutmeg, ginger & cumin over the veg, and add the olive oil. Mix thoroughly and spread out on the tray.
Bake in the oven for 50mins, or until the squash & carrots are soft. Check after 30mins and cover with foil if anything is starting to colour too much/burn.
Squeeze the cloves of garlic from the bulb and add to your blender, along with the roasted vegetables, coconut milk, vegetable stock & chickpeas (including the chickpea water).
Blend until completely smooth & season to taste with salt & pepper.
For the topping (if making): Add the almonds, pumpkin seeds, salt & butter to a small pan and gently brown over a medium heat.
Serve the soup with the topping and some crusty bread. (Check out my Pumpkin Dinner Rolls recipe for the perfect accompaniment)
