Simple Squash Soup (VG) — Charlotte Cohen Cooks

Name: Simple Squash Soup (VG) — Charlotte Cohen Cooks
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 butternut squash, washed, skin-on; 1 onion, peeled; 1 bulb of garlic, skin on; 1-2 red chillis, to taste (optional); 2 carrots, washed, skin-on; 1/2 tsp ground nutmeg; 1 tsp ground ginger; 1 1/2 tsp ground cumin; 2 tbsp olive oil; 400ml tin of coconut milk; 400g tin of chickpeas, with water; 500ml hot vegetable stock; Salt & pepper; Optional Topping (amount per portion) 1 tsp flaked almonds; 1 tsp vegan butter, Optional Topping, amount per person; 1 tsp pumpkin seeds, Optional Topping, amount per person

8 steps

Prep:10minCook:50min

This soup is about as simple as it gets. We leave the skin on and the seeds inside the butternut squash for added fibre, protein & healthy fats. We use chickpeas for some extra protein & richness, and make use of the chickpea water for ease & speed. We roast all the ingredients on one tray in the oven, and assemble the soup in the blender for minimal washing up. Simple and delicious. This recipe is for a big batch of soup! Perfect for freezing for easy lunches. Depending on the size of your blender, you may need to blend in 2 batches. Alternatively, you could half the ingredients for a smaller batch, or add everything to a large cooking pot and use a stick blender.

Updated at: Wed, 16 Aug 2023 19:03:27 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories151.9 kcal (8%)

Total Fat10.2 g (15%)

Carbs14.4 g (6%)

Sugars2.1 g (2%)

Protein3.3 g (7%)

Sodium293.2 mg (15%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 bulbgarlic

½ tspground nutmeg

1 tspground ginger

1 ½ tspground cumin

2 Tbspolive oil

400mltin of coconut milk

400gtin chickpeas

with water

500mlvegetable stock

hot

salt

pepper

1 tspflaked almonds

Optional Topping, amount per portion

1 tspvegan butter

Optional Topping, amount per person

1 tsppumpkin seeds

Optional Topping, amount per person

Instructions

Step 1

Preheat the oven to 220c fan (430f)

Step 2

Prepare all the vegetables & place on a large baking tray: Cut the squash into wedges leaving the skin on & seeds in. Split the carrots lengthways. Cut the very top off the garlic bulb, just exposing the cloves slightly. Peel & quarter the onion, removing the root. Split the chilli lengthways, leaving the seeds in.

Step 3

Sprinkle the nutmeg, ginger & cumin over the veg, and add the olive oil. Mix thoroughly and spread out on the tray.

Step 4

Bake in the oven for 50mins, or until the squash & carrots are soft. Check after 30mins and cover with foil if anything is starting to colour too much/burn.

Step 5

Squeeze the cloves of garlic from the bulb and add to your blender, along with the roasted vegetables, coconut milk, vegetable stock & chickpeas (including the chickpea water).

Step 6

Blend until completely smooth & season to taste with salt & pepper.

Step 7

For the topping (if making): Add the almonds, pumpkin seeds, salt & butter to a small pan and gently brown over a medium heat.

Step 8

Serve the soup with the topping and some crusty bread. (Check out my Pumpkin Dinner Rolls recipe for the perfect accompaniment)

View on charlottecohencooks.co.uk

↑Support creators by visiting their site 😊