Sumptuous Squash Soup

Sumptuous Squash Soup

I love the Autumn for all the beautiful squash varieties around, I picked a stunning Kabocha squash, otherwise known as a Japanese pumpkin for this recipe, but you could use Butternut Squash or pumpkin. This is great fun and healthy meal for the kids when served up in mini pumpkins with the flesh scooped out.

Sumptuous Squash Soup. GF, Vegan.

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Ingredients

  • Olive Oil
  • 1 large carrot peeled and chopped
  • 1 Kabocha squash, seeds removed, peeled and chopped into cubes
  • Tbsp Fruit Syrup or Agave Syrup
  • 1 Red Onion, chopped
  • 1 ½ cms of root turmeric grated or a teaspoon of ground turmeric
  • 2 Cloves garlic
  • 800ml Vegetable stock (I used Kallo)
  • 200ml Almond milk
  • 1 tsp Ground nutmeg
  • Salt and Pepper
  • Cashew nut cream (optional) and pumpkin seeds to serve.

Instructions

If you are creating this as a fun healthy dish for the kids, buy two small pumpkins, slice the tops off to create lids and scrape the seedy middle section out of them. Roast the fleshy bit at the top along with the carrots and squash and leave the cases to pour the soup into to serve.

Place the cubed carrot, squash and pumpkin (if using) on a baking tray and drizzle with olive oil, season well, drizzle the fruit syrup over the veg and place in an oven on a 190°C for 25 mins.

Meanwhile fry your chopped onion, crushed garlic and turmeric over low to medium heat until the flavours have combined and the onion is soft and translucent. Prepare 800ml of vegetable stock and set aside.

Once the squash is done, take it out and place in a blender along with the onion mixture and a little stock and whizz up to form a smooth thick liquid – you may have to split this into batches to cream it.

Once relatively smooth add the almond milk, whizz again and transfer the mixture to a large pan. Add the remaining stock whisking in with a balloon whisk, seasoning well as you go. Warm up to serve.

I served mine with a little cashew cream and pumpkin seeds on top. The cashew nut cream is made by soaking cashews for around 2-3 hours in boiling water, adding the nuts and the water to a blender and blending on a high setting until a creamy consistency is formed.

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2 comments

Alison Collis November 1, 2018 - 09:00

Very sumptuous indeed!! Its great to roast the vegetables first to give a much deeper flavour to the soup. We loved it! I used a cucurbita pepo, winter squash and made extra so we an enjoy it again.

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Josie Buck November 2, 2018 - 14:10

Fantastic! A great idea to roast the veg first, thank you! x

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