Spiced Squash Soup - Fabulous Family Food | Mum In The Madhouse

Spiced Squash Soup – Fabulous Family Food

1 Comment / receipe, Soup / By

There is something deliciously decadent about this spiced squash soup. I think that it is all about the richness of flavours that you get when you roast the pumpkin or squash before adding it to your soup. It is a wonderful winter soup and always goes down really well with family and friends.

I love autumn, it signifies homemade soup season for me and spiced squash soup works with any type of pumpkin or squash. I like to mix it up and have even used the small mixed ones from Lidl and Aldi, the secret is to roast the squash in their skin (as who has the energy to peel them) and then scoop out the flesh when cooled.

This is a brilliant soup for keeping your immune system boosted as it is full of goodness and vitamins. Squash is very high in Vitamins A and C and ginger and garlic are great anti-oxidants with anti-inflammatory properties so perfect for this cold and flu season.

Course: Soup

Print

Spiced Squash Soup

Course Soup
Servings 8

Ingredients

  • Pumpkins or Squash 1 large or two small you want around 1kg of flesh
  • 2 chopped onions
  • 2 garlic cloves
  • 1 red chilli finely chopped
  • 1 piece  of ginger
  • 1/2 tbsp  curry powder
  • 800 ml of vegetable stock
  • Coconut yoghurt or sour cream

Recipe Notes

f you are making this for children or want a milder soup then replace half of the stock with coconut milk.

We often make this soup with leftover roast vegetables including carrots, sweet potatoes and onions.  Just add them with the squash.

Spiced Squash Soup

Ingredients:

  • Pumpkins or Squash (1 large or two small) you want around 1kg of flesh
  • 2 chopped onions
  • 2 garlic cloves
  • 1 red chilli finely chopped
  • 1 piece of ginger
  • 1/2 tbsp  curry powder
  • 800ml of vegetable stock
  • Coconut yoghurt of sour cream

How to make Spiced Squash Soup

Split your squash in half and remove the seeds, drizzle with olive oil and roast at 180 Degrees for approximately 40 minutes and allow to cool before scooping out all of the flesh and setting aside.

Heat 2 tbsp olive oil in a pan and fry the onion, garlic, chilli and ginger until soft and then add the curry powder.

Add the squash and stock and bring to a low simmer.

Put everything in a blender and whizz until smooth.

Serve with coconut yoghurt or sour cream.

If you are making this for children or want a milder soup then replace half of the stock with coconut milk.

We often make this soup with leftover roast vegetables including carrots, sweet potatoes and onions.  Just add them with the squash.

This spiced squash soup is deliciously decadent. It is all about the richness of flavours you get when you roast the pumpkin before adding it to your soup. It always goes down really well with family and friends. 

Comments are closed.