Warming Roast squash and carrot soup recipe

Some nights you just need to eat something that is like a big hug. January is a time that I feel I want to put less effort into my cooking. This recipe for warming roast squash and carrot soup provides everything I need. It’s easy to make, warm, satisfying and delicious.

  • 1kg Butternut squash
  • 500g Carrots
  • 1 red onion
  • 1litre of gluten free vegetable stock
  • 1tsp korma curry powder
  • 2 tbsp of olive oil

  1. Preheat the oven to 200c gas mark 6.
  2. Peel the carrots and cut into chunks.
  3. Slice the butternut squash in half and remove the seeds.
  4. Place in a roasting dish with the carrots and coat with a tablespoon of oil.
  5. Roast for 30 minutes until tender.
  6. Peel and chop the onion and fry in the remaining 1 tablespoon of oil.
  7. Stir in the curry powder and allow to cook for 1 minute.
  8. Scrape out the butternut squash flesh from the skin. Be careful as it may be quite hot.
  9. Add this flesh and the carrots to the onions.
  10. Stir to coat with the spices.
  11. Add the litre of stock and allow to simmer for 20 minutes.
  12. Blend until smooth.
  13. For a really silky texture pass through a sieve.
  14. Serve with crusty gluten free bread.

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