Rich in fibre, vitamins and minerals the vibrantly coloured squash is a bit of a powerhouse and our roast squash soup takes all of that goodness and squeezes it into a bowl of soothing soup! There is nothing much more comforting than a bowl of soup. If you’re feeling low and need an immune system boost then it’s the way to go. Beta-carotene, found in butternut squash, helps to support the natural function of the immune system, along with vitamin A which can help to prevent infections.
One medium orange squash
2 large sprigs of rosemary
1 tsp ground Cumin
2 tsp coconut sugar
1 ½ – 2 litres of Chicken Stock or Vegetable Stock
2 tsp ground Cumin
½ tsp ground Cinnamon
2 large carrots, roughly cut into 2 cm pieces.
Optional to serve – Pine Nuts
To Roast the Squash
Preheat oven 200C
Cut into large pieces and place in a stone oven dish. Place the sprigs of rosemary in-between the pieces.
Drizzle with a little olive oil. Sprinkle over the ground cumin and coconut sugar. Finally season with salt/pepper.
Place into the oven and roast for 30-40 minutes until slightly caramelised on the edges and cooked through.
To assemble the soup
In a large pot place the roasted squash (if the skin is edible, I keep it on, if not, then peel the skin off first). Add in the chopped carrot.
Pour over 1 ½ litres stock and add in the spices.
Simmer for 30 minutes, check the seasoning, adjust if needed. When the carrots are all cooked then remove from the heat and blend until you reach desired consistency.
If you find the soup too thick, add a little water or extra stock to thin it down.
Heat before serving. Sprinkle with toasted pine nuts (or pumpkin seeds) if desired.
Option – drizzle with coconut cream or coconut yoghurt before serving.