Masala Roasted Squash Soup by @deliciouslyella

1h10

8 servings

🎃

1

Butternut squash

🧅

2

Brown onions

🥕

300 g

Carrots

🫚

Ginger

🫒

3 tbsp

Olive oil

🍛

1 tsp

Garam masala

🫙

0.5 tsp

Ground turmeric

🌶️

Dried chilli flakes

🧄

1 head

Garlic

🍲

1 l

Vegetable stock

🥥

400 ml

Coconut milk

🧂

Salt

⚫

Black pepper

🌿

Coriander leaves

🫘

Crispy chickpeas

🥖

Sourdough bread

  1. Preheat
    • Butternut squash

    Preheat the oven to 180C fan / 390F; cut the butternut squash in half widthways, remove the seeds, and cut each half into 8 long wedges.

  2. Place
    • Butternut squash
    • Brown onions
    • Carrots

    Place the butternut squash, brown onions, carrots, ginger, olive oil, garam masala, ground turmeric, dried chilli flakes, and salt on a large baking tray; toss and spread in a single layer.

  3. Slice
    • Garlic

    Slice off the top of the garlic bulb, wrap it tightly in foil, and place it in the corner of the tray.

  4. Roast

    Roast the tray in the oven for 50–55 minutes, until tender and golden.

  5. Transfer
    • Vegetable stock
    • Coconut milk
    • Salt

    Transfer the vegetables to a large saucepan with the vegetable stock and coconut milk; blitz until smooth using a hand blender and season with salt and black pepper.

  6. Simmer

    Bring the soup to a simmer and ladle it into bowls.

  7. Garnish
    • Olive oil
    • Dried chilli flakes
    • Coriander leaves

    Finish with olive oil, dried chilli flakes, and coriander leaves.

Masala Roasted Squash Soup by @deliciouslyella

1h10

8 servings

🎃

1

Butternut squash

🧅

2

Brown onions

🥕

300 g

Carrots

🫚

Ginger

🫒

3 tbsp

Olive oil

🍛

1 tsp

Garam masala

🫙

0.5 tsp

Ground turmeric

🌶️

Dried chilli flakes

🧄

1 head

Garlic

🍲

1 l

Vegetable stock

🥥

400 ml

Coconut milk

🧂

Salt

⚫

Black pepper

🌿

Coriander leaves

🫘

Crispy chickpeas

🥖

Sourdough bread

Preparation Steps

  1. Step 1/7

    Preheat the oven to 180C fan / 390F; cut the butternut squash in half widthways, remove the seeds, and cut each half into 8 long wedges.

    🎃Butternut squash
    🔪Knife
    🪵Cutting board

  2. Step 2/7

    Place the butternut squash, brown onions, carrots, ginger, olive oil, garam masala, ground turmeric, dried chilli flakes, and salt on a large baking tray; toss and spread in a single layer.

    🎃Butternut squash
    🧅Brown onions
    🥕Carrots
    🫚Ginger
    🫒Olive oil
    🍛Garam masala
    🫙Ground turmeric
    🌶️Dried chilli flakes
    🧂Salt
    🍳Baking tray

  3. Step 3/7

    Slice off the top of the garlic bulb, wrap it tightly in foil, and place it in the corner of the tray.

    🧄Garlic
    🧻Foil
    🔪Knife
    🍳Baking tray

  4. Step 4/7

    Roast the tray in the oven for 50–55 minutes, until tender and golden.

    🍳Baking tray

  5. Step 5/7

    Transfer the vegetables to a large saucepan with the vegetable stock and coconut milk; blitz until smooth using a hand blender and season with salt and black pepper.

    🍲Vegetable stock
    🥥Coconut milk
    🧂Salt
    ⚫Black pepper
    🍲Saucepan

  6. Step 6/7

    Bring the soup to a simmer and ladle it into bowls.

    🍲Saucepan
    🥄Ladle

  7. Step 7/7

    Finish with olive oil, dried chilli flakes, and coriander leaves.

    🫒Olive oil
    🌶️Dried chilli flakes
    🌿Coriander leaves

Composition

Ingredients

Types

Vegetables, Spices, Oils, Condiments, Dairy Alternative, Herbs, Legumes, Grains

Ingredients

Butternut squash, Brown onions, Carrots, Ginger, Olive oil, Garam masala, Ground turmeric, Dried chilli flakes, Garlic, Vegetable stock, Coconut milk, Salt, Black pepper, Coriander leaves, Crispy chickpeas, Sourdough bread

Notes

Brown onions (cut into 2 cm slices), Carrots (halved lengthways), Ginger (1 small chunk, finely chopped), Dried chilli flakes (optional), Garlic (1 bulb), Coconut milk (1 tin), Coriander leaves (optional garnish), Crispy chickpeas (optional serving suggestion), Sourdough bread (optional serving suggestion)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Sugar-Free

Calories

230 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 27g, Fat: 13g, Fiber: 6g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 480mg, Sodium: 450mg, Magnesium: 35mg, Iron: 1.2mg

Vitamins

Vitamin A: 850µg, Vitamin C: 18mg, Vitamin E: 2mg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

55 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Baking tray, Foil, Knife, Cutting board, Saucepan, Ladle

Appliances

Oven, Blender

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Winter, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Indian, British

Geographic

to inform

Various

Aspect

Texture

Smooth, Creamy, Velvety

Flavors

Spiced, Warming, Savory, Earthy, Mildly Sweet, Coconutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,reheat thoroughly before serving), freezer : up to 3 months (cool completely before freezing,store in a freezer-safe airtight container,thaw in the fridge before reheating)