Autumn squash soup with lots of roast garlic and warming spices. This is a hug in a bowl and we’ve even added a cheese toastie for extra comfort. You can easily swap the butternut squash for Kuri (pumpkin) squash to make an equally delicious bowl of soup.
Roasting the veg first is key to getting in those extra sweet and caramelised notes and we’ve made the prep part easy by just chopping everything in half and loading it on to the roasting tin. We’ve added some lovely sweet Irish carrots, cherry tomatoes from our tunnels and the best of Irish organic onions.
Nutrient dense and perfect for cosy autumn days.
Lou 🙂
Ingredients: makes 4 generous portions
- 1 butternut squash
- 2 onions
- 2 carrots
- 1 bulb garlic
- 6 cherry tomatoes
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- Salt
- Oil
- 750ml Veg stock using 1 stock pot or cube
- 1/2 tin coconut milk 200ml
Method:
- Preheat the oven: 180ºC.
- Step 1: Prepare the veg: Chop the squash in half and scoop out the seeds. Wash and chop the carrots in half, slice the top off the bulb of garlic, peel and half the onions. Wash the tomatoes. Put all the veg on a baking tray.
- Step 2: Sprinkle with paprika, cumin, salt and drizzle in oil. Roast in the oven for 40 -50 minutes, test everything is cooked by piercing with a sharp knife.
- Step 3: Put all the cooked veg into a powerful blender along with hot stock. Blend and then add to a pot with the coconut milk, gently heat through on the hob and serve.
