I created this cosy Roasted Squash Soup around Halloween after I read a shocking statistic about the volume of pumpkins and squash that are wasted around this time of year. So many people don’t realise that you can actually eat the delicious flesh after you have finished with the carved pumpkin after October 31st. Well let me tell you, this is a delicious way to ensure that these brightly coloured vegetables don’t go to waste!
Why you need to make this roasted squash soup!
For me, the autumn and winter time makes me crave warm cosy bowls of soup accompanied with oodles of warm bread. This soup makes such an easy yet nourishing lunch option and allows you to also throw in those leftover vegetables you have lurking in the back of the fridge.
Other notable great things about this Roasted Squash Soup:
- Batch cook: if you double the recipe it will give you six portions. This soup freezes well, giving you an easy lunch option when you are short on time
- Store cupboard ingredients: with the exception of the squash, you are likely to already have the ingredients in the cupboard at home
Recipe Notes and Adaptions
- The creamed coconut can be swapped out for coconut milk. However, if you do make this swap you’ll need to reduce the quantity of vegetable stock in proportion with the quantity of coconut milk you add. For example, if you add 200ml of coconut milk, reduce your quantity of vegetable stock to 200ml
- Red onions can be swapped for brown onions if that is what you have available
- Any type of squash or pumpkin will work in this soup. Whilst I have used butternut squash, other varieties will work in a similar way
Roasted Squash Soup
Course: MainsCuisine: Savoury, SoupDifficulty: Easy3
servings10
minutes50
minutesThis Roasted Squash Soup is a super way to use up those leftover pumpkins after Halloween. However, squash season runs much longer than just October and this soup is one of the best ways to make the most of it.
Ingredients
- Soup Ingredients
1 Medium sized pumpkin, peeled, seeded & cubed (keep the peel & roast it separately in the oven, it makes great crisps)
3 Garlic cloves, peeled
2 Red onions, peeled & roughly chopped
2 tbsp Olive oil
400ml Vegetable stock
50g Creamed coconut
Lrg thumb sized piece of ginger, grated
1 tsp Ground coriander
1 tsp Smoked paprika
Salt & pepper to season
- Toppings
Dairy free yoghurt
Pumpkin seeds
Fresh coriander
Directions
- Preheat the oven to 180°c
- Place the pumpkin cubes on a baking tray, drizzle with 1 tbsp olive oil, salt & pepper & roast for 30 minutes until soft & caramelised at the edges
- In a pan heat 1 tbsp olive oil, garlic and onion and soften for 5 – 10 minutes. Once translucent, add the ginger and cooked pumpkin stirring on a low heat for a few minutes until well coated.
- Add the vegetable stock, creamed coconut & spices. Bring to the boil and leave to simmer for 15 – 20 minutes. Add salt and pepper to taste before using a blender to blitz. (I like mine smooth but if you prefer a chunky soup just don’t blitz it up so much).
- Serve with plenty of fresh warm bread
Notes
I can’t wait to hear what you think of these Roasted Squash Soup so please leave a comment below and tag me in your wonderful creations! I’m @fortheutteroffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!
