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Roasted Squash Soup

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Yields4 Servings
 1 squash cut into chunks
 1 large red onion chopped into wedges
 1-2 red peppers ( halved )
 1 red chilli ( halved )
 1 pint of vegetable stock
 A handful of cumin seeds
 A little olive oil
 Salt and pepper
1

Heat oven to 180C

2

Lay the squash in a roasting pan , drizzle over some olive oil and the cumin seeds

3

After 25 minutes add the remaining veg and a little more oil if needed

4

When the vegetables are soft take out of the oven

5

Put the peppers and chilli in a bowl and cover with cling film

6

Scoop the flesh from the peel and add that and the onions to the stock . If you like the taste is f the peel then leave it on

7

Now peel the skin from the peppers and chillis and add them to the stock

8

Whizz with a hand blender to get to the consistency you want

9

Check seasoning , add salt and pepper . You may need to add some more stock .

10

Simmer for 10 minutes

11

Toast the seeds in the oven for 10 minutes

12

Sprinkle on top of the seeds

Category

Ingredients

 1 squash cut into chunks
 1 large red onion chopped into wedges
 1-2 red peppers ( halved )
 1 red chilli ( halved )
 1 pint of vegetable stock
 A handful of cumin seeds
 A little olive oil
 Salt and pepper

Directions

1

Heat oven to 180C

2

Lay the squash in a roasting pan , drizzle over some olive oil and the cumin seeds

3

After 25 minutes add the remaining veg and a little more oil if needed

4

When the vegetables are soft take out of the oven

5

Put the peppers and chilli in a bowl and cover with cling film

6

Scoop the flesh from the peel and add that and the onions to the stock . If you like the taste is f the peel then leave it on

7

Now peel the skin from the peppers and chillis and add them to the stock

8

Whizz with a hand blender to get to the consistency you want

9

Check seasoning , add salt and pepper . You may need to add some more stock .

10

Simmer for 10 minutes

11

Toast the seeds in the oven for 10 minutes

12

Sprinkle on top of the seeds

Roasted Squash Soup

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