Masala Roasted Squash Soup
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 1 butternut squash
- 2 brown onions
- 3–4 carrots
- small chunk of ginger
- 2–3 tablespoons olive oil
- 1 teaspoon garam masala
- ½ 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
- pinch of flaky sea salt & black pepper
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Bring the soup to a simmer and ladle into bowls. Delicious with fresh coriander, crispy chickpeas and fresh sourdough.
Step 6
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