Masala Roasted Squash Soup by @deliciouslyella

1h10

4 servings

🎃

1.6 kg

Butternut squash

🧅

2

Brown onion

🥕

300 g

Carrots

🫚

30 g

Ginger

🫒

2.5 tbsp

Olive oil

🍛

1 tsp

Garam masala

🫙

0.5 tsp

Ground turmeric

🌶️

Dried red chilli flakes

🧄

1 head

Garlic

🍲

1 l

Vegetable stock

🥥

400 ml

Coconut milk

🧂

Flaky sea salt

⚫

Black pepper

🫘

Chickpeas

🫘

Lentils

🌿

Fresh coriander

🥖

Sourdough

  1. Preheat

    Preheat the oven to 180°C fan / 390°F.

  2. Cut
    • Butternut squash

    To prepare the squash, cut in half widthways, remove the seeds and cut each half into 8 long wedges.

  3. Place
    • Butternut squash
    • Brown onion
    • Carrots

    Place the squash on a large baking tray along with the onion, carrots, ginger, olive oil, garam masala, turmeric, chilli flakes (if using) and a generous pinch of salt.

  4. Toss
    • Butternut squash
    • Brown onion
    • Carrots

    Toss together and spread everything out in a single layer.

  5. Slice
    • Garlic

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

  6. Place
    • Butternut squash
    • Brown onion
    • Carrots

    Place the tray in the oven and roast for 50-55 minutes, until tender and golden.

  7. Transfer
    • Butternut squash
    • Brown onion
    • Carrots

    Transfer the vegetables to a large saucepan along with the stock and coconut milk.

  8. Blitz
    • Flaky sea salt

    Blitz until smooth using a hand-blender and season to taste.

  9. Simmer

    Bring the soup to a simmer and ladle into bowls.

Masala Roasted Squash Soup by @deliciouslyella

1h10

4 servings

🎃

1.6 kg

Butternut squash

🧅

2

Brown onion

🥕

300 g

Carrots

🫚

30 g

Ginger

🫒

2.5 tbsp

Olive oil

🍛

1 tsp

Garam masala

🫙

0.5 tsp

Ground turmeric

🌶️

Dried red chilli flakes

🧄

1 head

Garlic

🍲

1 l

Vegetable stock

🥥

400 ml

Coconut milk

🧂

Flaky sea salt

⚫

Black pepper

🫘

Chickpeas

🫘

Lentils

🌿

Fresh coriander

🥖

Sourdough

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C fan / 390°F.

  2. Step 2/9

    To prepare the squash, cut in half widthways, remove the seeds and cut each half into 8 long wedges.

    🎃Butternut squash
    🔪Knife

  3. Step 3/9

    Place the squash on a large baking tray along with the onion, carrots, ginger, olive oil, garam masala, turmeric, chilli flakes (if using) and a generous pinch of salt.

    🎃Butternut squash
    🧅Brown onion
    🥕Carrots
    🫚Ginger
    🫒Olive oil
    🍛Garam masala
    🫙Ground turmeric
    🌶️Dried red chilli flakes
    🧂Flaky sea salt
    🍳Baking tray

  4. Step 4/9

    Toss together and spread everything out in a single layer.

    🎃Butternut squash
    🧅Brown onion
    🥕Carrots
    🫚Ginger
    🫒Olive oil
    🍛Garam masala
    🫙Ground turmeric
    🌶️Dried red chilli flakes
    🧂Flaky sea salt
    🍳Baking tray

  5. Step 5/9

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

    🧄Garlic
    🔪Knife
    🧻Foil
    🍳Baking tray

  6. Step 6/9

    Place the tray in the oven and roast for 50-55 minutes, until tender and golden.

    🎃Butternut squash
    🧅Brown onion
    🥕Carrots
    🫚Ginger
    🧄Garlic
    🍳Baking tray

  7. Step 7/9

    Transfer the vegetables to a large saucepan along with the stock and coconut milk.

    🎃Butternut squash
    🧅Brown onion
    🥕Carrots
    🫚Ginger
    🧄Garlic
    🍲Vegetable stock
    🥥Coconut milk
    🍲Saucepan

  8. Step 8/9

    Blitz until smooth using a hand-blender and season to taste.

    🧂Flaky sea salt
    ⚫Black pepper
    🍲Saucepan

  9. Step 9/9

    Bring the soup to a simmer and ladle into bowls.

    🥄Ladle

Composition

Ingredients

Types

Vegetables, Spices, Oils, Stock, Dairy Alternative, Legumes, Herbs, Grains, Bread

Ingredients

Butternut squash, Brown onion, Carrots, Ginger, Olive oil, Garam masala, Ground turmeric, Dried red chilli flakes, Garlic, Vegetable stock, Coconut milk, Flaky sea salt, Black pepper, Chickpeas, Lentils, Fresh coriander, Sourdough

Notes

Butternut squash (one squash), Brown onion (cut into 2cm slices), Carrots (3-4 carrots, halved lengthways), Ginger (small chunk, cut into matchsticks), Olive oil (2-3 tablespoons), Dried red chilli flakes (optional), Garlic (1 bulb), Coconut milk (1 tin), Chickpeas (baked/crispy, for topping, amount not given), Lentils (alternative topping for protein boost, amount not given), Fresh coriander (for serving, amount not given), Sourdough (fresh, for serving)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Halal

Calories

310 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 32g, Fat: 19g, Fiber: 7g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 650mg, Sodium: 650mg, Magnesium: 45mg, Iron: 1.8mg

Vitamins

Vitamin A: 850µg, Vitamin C: 25mg, Vitamin E: 2mg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

55 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Baking tray, Foil, Saucepan, Ladle, Knife

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Winter comfort food, Christmas season

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Indian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Velvety, Smooth, Creamy, Crunchy (topping)

Flavors

Spiced, Warming, Creamy, Savory, Gingery, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,cool completely before refrigerating), freezer : up to 3 months (store in a freezer-safe container or bag,leave space for expansion,thaw in the fridge before reheating)