Description
A comforting and flavorful autumn squash soup made with roasted butternut and harlequin squash, infused with warming spices and fresh thyme, then simmered with vegetable stock to create a creamy, nourishing bowl perfect for chilly days.
Ingredients
Scale
Roasted Squash
- 400 g butternut squash peeled, seeds removed and cut into rough cubes of about 1.5 inches
- 300 g harlequin squash peeled, seeds removed and cut into rough cubes of about 1.5 inches
- 1.5 tablespoons olive oil
- A small handful of fresh thyme sprigs
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
Soup Base
- 1 tablespoon olive oil
- 1 large carrot (140 g) peeled and roughly chopped
- 1 large onion (180 g) chopped
- 2 cloves garlic minced
- ½ teaspoon turmeric
- 1 heaped teaspoon ground cumin
- ½ teaspoon ground coriander
- 500 ml vegetable stock
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
To Serve (optional)
- Natural yoghurt
- Dried red chili flakes
- Pumpkin seeds
- Crusty bread
Instructions
- Preheat and Roast Squash: Preheat your oven to 200 degrees C (392 F). Place the cubed butternut and harlequin squash on a large baking tray. Drizzle 1.5 tablespoons of olive oil over the squash, sprinkle with ½ teaspoon sea salt and ½ teaspoon cracked black pepper, then scatter the fresh thyme sprigs on top. Toss everything together to coat evenly. Roast in the oven for 25 minutes until the squash is tender.
- Sauté Aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 10 minutes, stirring frequently until softened. Then add the chopped carrot and minced garlic, cooking for an additional 5 minutes until fragrant and softened.
- Add Spices and Squash: Stir in the turmeric, ground cumin, and ground coriander, cooking for about 1 minute to release their aromas. Remove any hardened sprigs of thyme from the roasted squash and add the squash to the saucepan.
- Simmer Soup: Pour in the vegetable stock and add the remaining ½ teaspoon sea salt and ½ teaspoon cracked black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to let the flavors meld. Taste and adjust seasoning if needed.
- Blend and Serve: Use a handheld blender to blend the soup until smooth and creamy. Serve immediately with a dollop of natural yoghurt, a sprinkle of pumpkin seeds, a pinch of dried red chili flakes, and some crusty bread for a complete comforting meal.
Notes
- The nutritional values provided are approximate and do not include toppings or bread.
- This soup freezes well; cool completely before transferring into freezer-safe containers or bags. Label with the date and defrost overnight in the refrigerator before reheating.
- Store in the refrigerator for up to 3 days.
- Make it vegan by using vegan vegetable stock and omitting the yoghurt topping.
- Ensure your vegetable stock is gluten-free to keep this recipe naturally gluten-free.
