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Roasted squash and courgette soup

When I roast squash I like to make soup from half it for next day’s lunch or for future meals (stored in the freezer). This vegan spiced roasted squash and courgette soup is an example of this; you can make it with other veggies too - for example aubergine, spinach, carrot &/or red pepper would work all well in this recipe. You can even roast the onion, and your other chosen vegetable too, to speed things up.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small golden squash
  • 2 tomatoes chopped
  • ½ bulb of garlic
  • 1 tsp ground coriander
  • 1 medium courgette
  • 1 tsp ground cumin
  • ½ tsp turmeric powder
  • ¼ tsp cinnamon
  • ¼ tsp chilli powder
  • 500-750 ml vegetable stock
  • 1 handful of fresh coriander
  • 2 Tbsp olive oil

Method
 

  1. Heat the oven to 180°C.
  2. Cut the squash into wedges, arrange them on a baking tray. Scatter the garlic cloves around ( in their skin), drizzle with 1 Tbsp olive oil then roast for about 30 minutes, until tender. Set aside.
  3. Finally chop the onion and gently sauté in the remaining oil in a large saucepan.
  4. Chop the courgette and tomatoes, then add to the onion. Cook for a couple of minutes, then add the spices and stir for 30 seconds.
  5. Pour in most of the stock, bring to the boil, then cook for 10 minutes.
  6. Remove & discard the skin of the roasted squash and garlic cloves, chop the flesh and add to the soup. Add more stock to cover the vegetables and cook for another 5 five minutes to warm through.
  7. Turn off the heat. Add the fresh coriander leaves, then whizz with a stick blender until you get a thick, smooth soup. Add more stock, if you want the soup thinner.