This squash soup is a delicious, with a warming hint of chilli to balance the sweetness of the squash. 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 too when served up in mini pumpkins with the flesh scooped out.
Sumptuous Squash Soup. GF, Vegan.Print This
- Olive Oil
- 1 large carrot peeled and chopped
- 1 Kabocha (or any large) squash, seeds removed, peeled and chopped into cubes
- Tbsp Fruit Syrup or honey
- 1 Red Onion, chopped
- 1 ½ cms of root turmeric grated or a half teaspoon of ground turmeric
- Good pinch of chilli powder
- 2 Cloves garlic
- 800ml Vegetable stock
- 200ml Almond milk
- 1 tsp Ground nutmeg
- Salt and Pepper
- Cashew nut cream (optional) and pumpkin seeds to serve.
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, chilli 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.