Description
A comforting and nourishing soup featuring roasted butternut and harlequin squash, infused with warm spices, perfect for fall.
Ingredients
Scale
- 400 g butternut squash, peeled and cut into ~1.5″ cubes
- 300 g harlequin squash, peeled and cut into ~1.5″ cubes
- 2½ tbsp olive oil, divided
- A small handful of fresh thyme sprigs
- 1 large carrot (≈ 140 g), peeled & chopped
- 1 large onion (≈ 180 g), chopped
- 2 cloves garlic, minced
- ½ tsp turmeric
- 1 heaped tsp ground cumin
- ½ tsp ground coriander
- 500 ml vegetable stock
- 1 tsp sea salt (plus extra to taste)
- 1 tsp cracked black pepper
- Natural yoghurt for serving (optional)
- Dried red chili flakes for serving (optional)
- Pumpkin seeds for serving (optional)
Instructions
- Preheat your oven to 200 °C (392 °F).
- Toss the squash cubes in 1½ tbsp olive oil, sprinkle with ½ tsp salt and pepper, add thyme, and roast for 20–25 minutes until tender.
- Meanwhile, warm the remaining oil in a big saucepan. Sauté onion for about 10 minutes on medium until soft and a hint of gold appears.
- Stir in carrot and garlic; cook another 5 minutes.
- Add turmeric, cumin, and coriander, let the spices bloom for a minute, then toss in the roasted squash, removing woody thyme sprigs first.
- Pour in the vegetable stock, season with salt and pepper, bring to a boil, then simmer for 15 minutes. Taste and adjust seasoning.
- Use a hand-held blender to make the soup silky smooth and serve straight away with natural yoghurt, crunchy pumpkin seeds, chili flakes, and crusty bread.
Notes
Roasting squash enhances its natural sweetness; for a chunkier texture, blend only half of the soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 188
- Sugar: 6.4g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.7g
- Trans Fat: 0g
- Carbohydrates: 28.1g
- Fiber: 5g
- Protein: 2.5g
- Cholesterol: 0mg