Autumn Squash Soup

Warming and filling this Autumn Squash Soup is packed with flavour. Made with roasted squash and warming spices this is like a hug in a bowl.

Course Lunch

Cuisine Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 188kcal

400 g Butternut Squash peeled, seeds removed and cut into rough cubes of about 1.5 inches
300 g Harlequin Squash (or other squash of your choosing peeled, seeds removed and cut into rough cubes of about 1.5 inches
2 ½ tablespoon 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
½ teaspoon turmeric
1 heaped tsp ground cumin
½ teaspoon ground coriander
500 ml vegetable stock
1 teaspoon sea salt
1 teaspoon cracked black pepper
Natural yoghurt for serving (optional)
Dried red chili flakes for serving (optional)
Pumpkin seeds for serving (optional)

Preheat the oven to 200 degrees C/ 392F.
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 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.

Nutritional Information - is approximate and is calculated using an online tool. It does not include toppings or bread.
Freezing. This soup can be frozen, 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 overnight in the fridge before heating in a saucepan until it is piping hot.
Storing - This soup will keep in the fridge for up to 3 days.
Vegan. To make this soup vegan simply use a vegan vegetable stock and skip the dollop of yoghurt.
Gluten-Free. This is naturally gluten free, just make sure the stock you use is gluten-free.