Roasted Butternut Squash Soup

Hi Everyone! With autumn fast approaching, nothing beats the comfort of a creamy soup, and as butternut squash is now in season, it's probably the best time to have a go at making this roasted butternut squash soup. The squash can be a bit of a pain to peel and chop, but it's all worth it - trust me!

This soup is so easy to make and you only need a few cupboard ingredients for it. You can serve it with homemade croutons, or maybe with a slice of sourdough toast & a little bit of vegan butter. Enjoy!

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Roasted Butternut Squash Soup

Yield: 6

Author: Andreea Unwin

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

An easy roasted butternut squash recipe, perfect for cosy autumn days.

Ingredients

• 1 medium/large butternut squash
• 1 large brown onion
• 4-5 cloves of garlic
• 200g coconut milk
• 1 cube vegetable stock dissolved in 500ml hot water
• 1l water
• 2 tsp cumin
• 1 tsp turmeric
• 2 tsp mild curry powder
• pinch of salt
• rapeseed oil

Instructions

1. Preheat the oven to 200 degrees celsius and line an oven tray with baking paper
2. Peel and chop the butternut squash in bite-size chunks, then in a large mixing bowl add the cumin and salt and mix well (you can use a spatula or something similar), then drizzle some rapeseed oil and mix again
3. Place the butternut squash in the oven tray and bake for about 40 minutes, giving it a stir halfway through
4. Chop the onion and the garlic
5. In a saucepan heat 1 tbsp rapeseed oil and saute the onion, then add the chopped garlic, the roasted butternut squash and the curry powder, and mix together
6. Add the water and vegetable stock and stir, then take it off the heat
7. Blend using a stick blender, then stir through the coconut milk, and season to taste
8. Serve with croutons or fresh/toasted bread