400gButternut Squashpeeled, seeds removed and cut into rough cubes of about 1.5 inches
300gHarlequin Squash (or other squash of your choosingpeeled, seeds removed and cut into rough cubes of about 1.5 inches
2 ½tbspolive oil
A small handful offresh thyme sprigs
1large carrot (140g)peeled and roughly chopped
1large onion (180g)chopped
2cloves ofgarlic minced
1heaped tspground cumin
1tspcracked black pepper
Natural yoghurt for serving (optional)
Dried red chili flakes for serving (optional)
Pumpkin seedsfor 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.