Page title and description
Vegetarian mains
Squash soup
Squash soup is a trusty old favourite that is gorgeous as is, or can be dressed up with spices and garnishes. Try it with lots of black pepper or a pinch of chilli, or for a subtler flavour with cumin and coriander. Add a handful of cooked grain such as pearl barley, or a topping of crispy bacon, pumpkin seeds and a swirl of yoghurt. This makes a lovely warming and inexpensive lunch or dinner with a slice of crusty buttered toast.
Ingredients
- 1 squash, peeled and cut into chunks
- 1 onion, finely diced
- 1 litre vegetable stock
- dried chilli flakes, ground cumin and coriander (if desired)
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
40 min
PT40M
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Step 1
Preheat oven to 190'C/Gas 5. Roast the squash for 25-30 minutes until tender.
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Step 2
Fry an onion gently in oil for 10 minutes. Add spices if you like (dried chilli flakes, ground cumin and coriander).
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Step 3
Blitz with the roasted squash in a blender with vegetable stock and seasoning.
