Spiced Roasted Butternut Squash Soup

Roasting butternut squash in this soup recipe enhances its natural sweet earthy flavour. Adding the spices turns up the heat a little but then we tone it back down with a creamy swirl of yoghurt and sprinkling of fresh herbs right at the end.

Prep Time10

Cook Time1

Total Time1 10

Course: Lunch, Soup

Cuisine: American, British, Middle East

Keyword: Butternut Squash, Dukkah, Soup, Spicy

Servings: People

Calories: 183kcal

Equipment

1 blender

Ingredients

1 large butternut squash
3 cloves of garlic
2 tbsp light olive oil
1 stick of celery
1 medium onion
1 tsp freshly grated ginger
1 tsp ground coriander
½ tsp turmeric
1 pinch dried chilli flakes
600 ml stock veg or chicken
Salt and pepper
4 tbsp Greek yoghurt
Dukkah and chopped fresh sage leaves to serve optional

US Customary - Metric

Instructions

Preheat the oven to 180 degrees Celsius.
Peel the butternut squash and cut into 3cm chunks. Spread out on a baking tray along with the whole garlic cloves still in their skin, season with salt and pepper, and stir in 1 tbsp of light olive oil and place in the oven for 45 minutes.
Once the butternut squash is roasted, heat the remaining 1 tbsp of oil in a pan on the hob, add the diced onion and celery and cook over a medium heat for 10 minutes until the onion is transparent. Add in the grated ginger and spices, stir and cook for 1-2 minutes until fragrant. Pour in the stock and bring to a simmer and cook for 15 mins.
Into a free-standing blender, squeeze the roasted garlic out of their skins and add the butternut squash along with any pan juices. Very gently pour in the liquid from your pan and blend everything until very smooth. If you don’t have a blender you can use a handheld stick blender in the pan, to which you add the garlic and butternut squash.
If using a free-standing blender, pour everything back into the pan and reheat until bubbling.
Serve in 4 bowls with 1 tbsp of Greek yoghurt swirled into each and sprinkled with Dukkah and some chopped fresh sage.

Notes

You could add a couple of tsp of maple syrup if you wish to sweeten it further, but I think it’s perfect the way it is.
You can always substitute parsley for sage, whatever you have to hand.