There’s nothing like a steaming bowl of soup to warm the cockles on a rainy day, and our sweet squash and roast root soup recipe won’t disappoint. Roasted roots marry beautifully with cumin, and they’re also cheap, making this not only delicious but thrifty, too. Souper stuff.
Ingredients
(serves 6)
1 butternut squash
1 sweet potato
½ swede
2 parsnips
2 cloves of garlic
1tsp honey
1 leek
2 white onions
4tsp ground cumin powder
2tsp cumin seeds
1tsp gluten free stock
Salt and pepper to season
2tbsp coconut oil
Method
Slice the squash in half, scrub the swede, sweet potato and parsnips with a vegetable brush and chop into chunks; place in a roasting tray. Add a drizzle of melted coconut oil, a drizzle of honey and sprinkle a teaspoon of cumin powder evenly over the veg. Season with salt, pepper and cumin seeds
Place in a preheated oven at 175°C for 1.5-2 hours, checking occasionally that the vegetables are roasting evenly
Meanwhile warm a tablespoon of coconut oil in a large pan and gently sauté one chopped leek and two chopped onions for 5-10 minutes. Add a litre of water and a teaspoon of vegetable stock plus any chopped vegetables you have in the fridge (I’ve added celery and carrots) and continue to simmer gently for 45 minutes
Once the root veg and squash are roasted, remove the tray from the oven and allow to cool. Peel the skin from the squash and swede and remove the seeds from the squash (they spoon out easily) – the potatoes and parsnips can be added to the soup with the skin on
Add the squash and root vegetables to the pan of softened stock vegetables and mix well. Ladle into your food processor. There’s a lot of soup so you may need to do this in two batches
Blitz until smooth and return to the pan. Season with ground cumin, salt and pepper and serve with a sprinkling of cumin seeds.
