Butternut Squash Soup with Roasted Apples and Carrots

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C / 180°C fan.

Step 2

Place the butternut squash, apples, and carrots on a large baking tray. Drizzle with 1 tablespoon olive oil and toss well so everything is lightly coated. Roast for 25–35 minutes, turning once halfway through, until the squash is tender and the edges of the apples and carrots are starting to caramelise.

Step 3

While the vegetables are roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes until soft and translucent. Add the garlic, garam masala, and ginger powder, and cook for 1 minute more, stirring so the garlic does not burn.

Step 4

Add the roasted squash, apples, and carrots to the pot. Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat and simmer for 10 minutes so the flavours combine.

Step 5

Remove from the heat and blend until smooth using an immersion blender, or carefully transfer in batches to a blender.

Step 6

Return the soup to low heat and stir in the coconut milk. Warm through for 2–3 minutes without boiling. Taste and adjust as needed.