An autumnal soup to match the autumnal weather. This gently spiced, warming soup would be perfect partnered with fresh bread, or a cheese toastie for a tasty lunch.
Yield; Four servings Cook time; One hour (total)
You’ll need;
- One medium butternut squash
- One brown onion, sliced
- Two cloves of garlic, sliced
- 750ml vegetable stock
- Spice mixture; one teaspoon of each; smoked paprika, cumin and ground coriander
- Salt and black pepper to taste
Method;
- Firstly, roast the butternut squash. Preheat the oven to 200ºC/180ºC fan assisted/350ºF. Slice the squash from top to bottom, remove the seeds and place onto a lined baking tray cut side up. Drizzle a teaspoon of oil over each half, followed by a little salt and black pepper.
- Cook for 45 minutes until the squash is soft. Remove from the oven and leave to cool before scooping the flesh from the skin (discard the skin).
- Next, prepare the onions and garlic while heating a tablespoon of oil in a large saucepan. Don’t worry about slicing things finely, we’ll be blending the soup at the end.
- Add the garlic, and cook for one minute before adding the onion. Cook for five minutes, or until translucent.
- Pour in the hot vegetable stock and give everything a good stir. Then add the spices, butternut squash and season with salt and black pepper. Increase the heat and bring the soup to a simmer. Cook for a further ten minutes.
- Then simply blend with an immersion blender until smooth. Leave to stand for a minute before serving, it’ll be too hot to eat straight away (and no, I don’t know that from eating it straight away and burning my tongue/mouth/everything. I’m not sure where you got that impression from).
I served mine with a little Violife Prosociano and black pepper on top.
Bethany's Vegan Kitchen 