Hello friends! It’s me again lol. Let’s try something a bit different: Roasted Butternut Squash Soup.
This soup is creamy, flavourful and packed with goodness…perfect for warming you up after a long day of fasting. It’s incredibly simple to make and the roasting process brings out the natural sweetness of the butternut squash giving it a depth of flavour that’s just irresistible.
Shall we?…
Roasted Butternut Squash Soup
Serves: 4-6
Prep time: 10 minutes
Cooking time: 40 minutes
Ingredients
- 1 large butternut squash (about 1.2kg), peeled, deseeded, and cut into chunks
- 2 tbsp olive oil
- 1 medium onion, roughly chopped
- 2 garlic cloves, peeled
- 1 medium carrot, roughly chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon (trust me, it adds a lovely warmth!)
- 1 litre vegetable stock (or chicken stock if you prefer)
- Salt and pepper to taste
- 100ml coconut milk or double cream (optional, for extra creaminess)
- Pumpkin seeds or croutons, for garnish
- Fresh coriander or parsley, chopped (for garnish)
Method
- Roast the veggies: Preheat your oven to 200°C (180°C fan). Place the butternut squash chunks, onion, garlic, and carrot on a large baking tray. Drizzle with olive oil and sprinkle with cumin, smoked paprika, cinnamon, salt, and pepper. Toss everything together so it’s evenly coated. Roast in the oven for 25-30 minutes until the veggies are tender and slightly caramelised.
- Blend the soup: Once the veggies are roasted, transfer them to a large saucepan. Add the vegetable stock and bring to a gentle simmer. Let it cook for about 5 minutes to allow the flavours to meld together.
- Make it smooth: Use a hand blender or transfer the mixture to a stand blender and blitz until smooth and creamy. If you prefer a thinner soup, add a bit more stock or water until you reach your desired consistency.
- Add the finishing touches: Stir in the coconut milk or double cream if you’re using it – this adds a lovely richness to the soup. Taste and adjust the seasoning if needed.
- Serve and enjoy: Ladle the soup into bowls and garnish with a sprinkle of pumpkin seeds or croutons for a bit of crunch, and some fresh coriander or parsley for a pop of colour. Serve with warm crusty bread or flatbreads on the side – perfect for dipping!
Some Tips….
- If you’re short on time, you can skip the roasting step and just simmer the veggies in the stock. However, roasting really does take the flavour to the next level, so I highly recommend it!
- This soup freezes beautifully, so feel free to make a big batch and store it for those busy Iftar evenings.
- For a bit of extra spice, add a pinch of chilli flakes or a dash of harissa paste when blending the soup.
That’s all! Quick and simple yet so delicious!
Give the recipe a try and let me know what you think in the comments below! I’d love to hear your feedback!
Love
Shahena x