OMG! It’s Autumn where has this year gone? There is a definite chill in the air, the early morning mist, the smell of open fires and the sprinkling of frost all tantalise the senses this time of year. When coming home with cheeks cold and rosy, what better way to warm up than with a tasty bowl of spicy squash soup!
This recipe is incredibly easy, just chuck it all in a roasting dish, allow the ingredients to mingle and soften, then whizz it all up and your basically done! It’s great for spicing up mundane work lunches and keeps for up to 3 days. What are you waiting for? Give it a go!
- 1 x medium squash, peeled and sliced into chunks
- 2 x green chillies, sliced
- 3 x cloves of garlic, peeled and sliced
- 1 x medium onion, roughly sliced,
- 1 x tbsp. olive oil
- salt and pepper to taste
- 1 x tsp. cumin powder
- 1 x tsp. garam masala
Add all the ingredients to a large baking dish or tray, mix with the oil and place in the oven for 45 minutes at 180 degrees C. Check occasionally and mix if necessary so it doesn’t burn on the edges.
Once nicely roasted and softened. Add the ingredients to a large bowl or jug. Add 300ml of vegetable stock and blend together.
Serve the soup, adding a dollop of natural yoghurt and a sprinkling of fresh coriander and enjoy!