It’s hard to believe it’s October already but we are definitely feeling this Autumn weather. What better way to kick off October than with this Autumn Squash Soup. Warming and comforting this soup is mildly spiced and slightly sweet. I don’t know about you but I am a sucker for buying all the cute little squashes. I can’t help myself. They sit on my dining table until I realise they are actually food and really need to be cooked up.
Roasting squash brings out its lovely sweetness and this is where I started with this Autumn Squash Soup. I have used some butternut squash and a harlequin squash to make this soup however you could use any squash, pumpkin would work well too. I added thyme to the squash when roasting, rosemary would work well too. The thyme adds just a hint of flavour, I wanted the spices to shine more for this one. For the spices, I have used cumin, ground coriander and some turmeric, again you can adjust these to suit your taste buds. A nice little kick of garlic completes this soup.
This Autumn Squash soup is perfect for those grey, chilly days when you need some warmth and all the cosy feels. A big bowl of this soup with some good crusty bread is all I need to feel warm and satisfied, but then I am a soup addict. Also great for taking to work, this soup will keep in the fridge for about 3 days or you can freeze it and have it whenever you need it.
How to freeze this Autumn Squash Soup:
- Leave the soup to cool completely
- Once cooled carefully ladle the soup into freezer safe containers or bags
- Label bags/container with the date the soup was made.
- Defrost fully before heating in a saucepan until it comes to the boil.
What’s so good about this Autumn Squash Soup:
- Under 200 calories per portion
- Low in fat
- Easy to make
- Warming, filling and very tasty
Autumn Squash Soup
- 400 g Butternut Squash peeled and cut into rough cubes of about 1.5 inches
- 300 g Harlequin Squash (or other squash of your choosing peeled and cut into rough cubes of about 1.5 inches
- 2 1/2 tbsp olive oil
- A small handful of fresh thyme sprigs
- 1 large carrot (140g) peeled and roughly chopped
- 1 large onion (180g) chopped
- 2 cloves of garlic minced
- 1/2 tsp turmeric
- 1 heaped tsp ground cumin
- 1/2 tsp ground coriander
- 500 ml vegetable stock
- 1 tsp sea salt
- 1 tsp cracked black pepper
- Preheat the oven to 200 degrees C/ 392F Please note I use a fan assisted electric oven. Please adjust according to your own oven.
- Add the squash to a large baking tray, drizzle over 1 and a half tablespoons of the olive oil. Scatter over half a teaspoon each of sea salt and cracked black pepper, then add the thyme. Mix well then roast in the oven for 20 to 25 minutes, until the squash is tender.
- Whilst the squash is roasting heat the remaining oil in a large saucepan. Add the onion and cook for 10 minutes over a medium heat, stirring often. Add the carrot and the garlic and cook for another 5 minutes.Now add the spices, and cook for about a minute, then if the squash is done add it to the saucepan, remove any hardened sprigs of thyme before you add the squash to the pan.
- Pour in the vegetable stock, add the salt and pepper. Bring to the boil then reduce the heat and simmer for 15 minutes. Check the seasoning, you may need a little more salt.Blend the soup with a hand-held blender then serve immediately. Serve with a dollop of natural yoghurt, some pumpkin seeds, a pinch of red chilli flakes and some crusty bread.
- Calories are approximate and do not include toppings or bread.
- This soup can be frozen, see post for instructions.
- To make this soup vegan simply use a vegan vegetable stock and skip the dollop of yoghurt.
More warming and filling veggie soups :
- Mexican Vegetable Soup
- Curried Parsnip Soup
- Creamy Broccoli and Cauliflower Soup
- Spicy Vegetable Soup with Red Lentils
- Spiced Carrot and Coriander Soup
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