Spicy Squash and Vegetable Soup
Ingredients
- 1 medium butternut squash rough chopped (remove seeds but leave skin on)
- 1 red pepper halved, seeds removed
- 1 yellow pepper halved, seeds removed
- 1 onion or 4 banana shallots halved
- 3 medium carrots chopped, no need to peel
- 1 head of garlic
- 1 tbsp olive oil
- 2 bay leaves
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1.5 litres veg stock
Preparation
Put all the veg, bay leaves and garlic in a large roasting tin and drizzle with olive oil and sprinkle the spices. Loosely cover with foil and put in the oven on 220 degrees for an hour or until veg are soft and starting to caramelise. Remove the bay leaves and garlic.
Put the veg in a large pan, and squidge in the roasted garlic. Add the stock and blend until smooth with stick blender. Season to taste with salt and black pepper and a swirl of natural or Greek yoghurt.
Tips
There’s no need to peel the squash or the carrots, it’s more fibre, less prep and less waste.
Swap the squash for pumpkin if you have carving leftovers.
