BUTTERNUT SQUASH SOUP
Butternut Squash Soup made with oven roasted squash is an easy, delicious, healthy, gluten free, vegan soup. The best part is that only 1 tbsp of olive oil is used to make the soup. With warming spices like cinnamon and red chilli powder, this soup is so comforting during the cold season. Rosemary adds a depth of flavour and the lemon juice balances the natural sweetness from the butternut squash.
Ingredients
- 500 g butternut squash
- 3 - 4 cloves garlic peeled
- 1 tbsp dried rosemary or 1 fresh sprig
- 1 tbsp olive oil
- 1 tsp ginger minced or grated
- 2 cups vegetable stock
- ¾ tsp salt
- ½ tsp red chilli powder
- ¼ tsp cinnamon powder
- 1-2 tbsp lemon juice
Instructions
- Preheat the oven at 180°C.
- Cut the squash into half. Put it on to a baking tray.
- Brush it with some olive oil.
- Add the peeled garlic cloves and rosemary.
- Bake the squash in the oven for 30 to 35 minutes till it becomes soft.
- Leave it in the oven for 10-15 minutes more if you want the squash to become a bit brown on the top.
- Take the squash out of the oven. Let it cool for a while.
- Scoop out the butternut squash flesh.
- Add the roasted squash and vegetable stock in a blender jug.
- Puree the mixture and pour it into a pan.
- Add ginger,salt and cinnamon powder.
- Heat the soup gently. Don't bring it to a rolling boil. Allow it to simmer gently for 10 mins or till it becomes hot.
- Add the lemon juice and stir well.
- Pour the soup into serving bowls or mugs.
- Sprinkle with some red chilli powder and serve with your favourite bread.
Notes
- Herbs that can be used on its own or as a mixture : coriander, basil, thyme, sage.
- Spices: pepper, nutmeg powder, green chillis, onion.
- Top with spring onion, chives, fresh cream, yogurt, cheese.
- Add to it coconut milk or orange juice if you like.
- Serve it with chilli oil. Green chilli paste mixed in olive oil.
If you do not want to roast the squash then just peel it, cube it and stir fry it in oil. - Add the water or stock and cook till it becomes soft. I find roasted squash so much easier to peel.
- Please note that the soup can be served as a starter to 4 people and to 2 as a light meal.