Masala Roasted Squash Soup
This is your sign to add our roasted squash soup to your winter soup rotation! It’s cosy and warming, perfect for chilly days. And it couldn’t be easier to make, all you need to do is roast the vegetables and blend them together. We love it topped with crispy chickpeas and fresh herbs.
- Prep time
- 18 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 butternut squash
- 2 brown onions
- 10.5 oz carrots
- 1 small chunk of ginger
- 3 tablespoons olive oil
- 1 teaspoon garam masala
- 0.5 teaspoon ground turmeric
- pinch of dried red chilli flakes
- 1 bulb garlic
- 1.75 pints vegetable stock
- 1 x 14 fl oz tin coconut milk
- 1 pinch of flaky sea salt & black pepper
Instructions
- 1
Preheat the oven to 180°C fan / 390°F. To prepare the squash, cut in half widthways, remove the seeds and cut each half into 8 long wedges.
- 2
Place the squash on a large baking tray along with the onion, carrots, ginger, olive oil, garam masala, turmeric, chilli flakes (if using) and a generous pinch of salt. Toss together and spread everything out in a single layer.
- 3
Slice off the top of the garlic bulb, wrap tightly in foil and pop it in the corner of the tray. Place the tray in the oven and roast for 50–55 minutes, until tender and golden.
- 4
Transfer the vegetables to a large saucepan along with the stock and coconut milk. Blitz until smooth using a hand-blender and season to taste.
- 5
Bring the soup to a simmer and ladle into bowls. Delicious with fresh coriander, crispy chickpeas and fresh sourdough.