Roasted Squash Soup

by Susan Smith in , , ,


Autumn delivers an incredible array of squash, pumpkins and gourds, so what better way to celebrate the season than to come in out of the cold to a steaming bowl of glorious golden-orange Roasted Squash Soup? 

Creamy, with a distinct flavour and delicate sweetness, it contains neither cream or sweetener. It is comforting, delicious and vegan. You can serve it as it is but it’s even lovelier topped with toasted pumpkin seeds and sprigs of fresh thyme.

I’ve included this recipe in the Primal Pronto section of the blog because although the squash takes about 45 minutes to roast, the ingredients list is short and it’s such an easy soup to make. Basically, the squash roasts in the oven whilst you unhurriedly fry-off an onion and boil a kettle of water. Then all that’s left to do when the squash is cooked, is to spoon its flesh into a blender with water and vegetable bouillon powder and whizz to velvety smooth perfection.

Roasted Squash Soup (in mugs), Vegetarian sausages with Autumn Coleslaw (recipe coming soon) and Primal Pronto Energy Bars are the perfect outdoor grub to eat around the bonfire with family and friends to help make your Guy Fawke’s celebration a night to remember. 

Roasted Squash Soup (serves 4)

Ingredients

1 medium-sized organic squash (I used onion squash but if you can’t get hold of one use butternut squash instead)

1 large onion, finely chopped

2-3 tbsp olive oil

1.2 litres water

1 tbsp Marigold organic vegetable bouillon powder

2 tbsp pumpkin seeds

4 sprigs of fresh thyme

 

Instructions

Boil a kettle of fresh water. 

Pre-heat the oven to 190℃  375 ℉ Gas mark 5

Cut the top end off the onion squash then cut down lengthways into 4 quarters. Scoop out the seeds and fibres (discard these) then put the quarters of squash skin-side down on to a baking tray. 

Brush the cut surfaces with olive oil and roast in the pre-heated oven for about 45 minutes, or until the squash in soft. 

Whilst the squash is cooking heat 1 tablespoon of olive oil in a saucepan over a gentle heat. Add the onion, cover and cook gently for about 8 minutes until it is soft and just starting to brown. 

Add 1 litre of hot water from the kettle and the bouillon powder to the pan, bring to a simmer, then cover and take off the heat. 

When the squash is cooked, scoop out the flesh into a blender or food processor (discarding the skin) along with the onion/vegetable stock. Puree together until velvety and smooth.  

Tip the puréed soup through a metal strainer into a clean pan. At this stage, you can stir in in a little more water to make a consistency that’s pleasing to you. Season to taste with sea salt and pepper and gently heat through.

Meanwhile, heat a splash of olive oil in a small non-stick frying pan set over a moderate heat and fry the pumpkin seeds for 1-2 minutes until just toasted. Tip the pumpkin seeds onto a plate lined with piece of kitchen paper.

Serve the hot soup in 4 warmed bowls with the toasted pumpkin seeds and thyme sprigs on top of each bowl. 

 

Carbohydrate 22g Protein 3g - per serving

 An array of homegrown squashes make a beautiful Autumnal display. Image courtesy of  Mirror Imaging Photography

An array of homegrown squashes make a beautiful Autumnal display. Image courtesy of Mirror Imaging Photography