I make this butternut squash, carrot and cumin soup or variations of it all the time. Not only is it really healthy, tasty and easy but it’s also really good for using up any vegetables you have in the fridge that are approaching their best before date. Cauliflower works really well in this soup as does sweet potato, beetroot, courgette, asparagus, leeks, onions, parsnips, really anything so you should definitely experiment with veg and spices you like yourself. I make big batches and freeze it so I can microwave it whenever. It’s also really handy to have at this time of year when it is so cold and wet outside and you might also be eating too many bad things during Christmas and need to tone it all down with something filling but low-calorie.
All the vegetables here go so sweet when roasted so the subtle spicing goes really well. Once they are roasted, I blitz them in a blender with some vegetable stock until smooth. It would be perfect just like that but for extra smoothness, I pass it all through a sieve. Top it with a drizzle of hot chilli oil for extra rich heat.
- 1 tbsp cumin seeds, ground
- 1 tsp coriander seeds, ground
- 1 tsp sea salt flakes
- 1 butternut squash, seeded and chopped
- 4 carrots, peeled and chopped
- 1 bulb of garlic, broken into cloves and peeled
- 2 celery sticks chopped
- 5 shallots, halved
- 1.5 litres of vegetable stock
- 2 tbsp olive oil
- Chilli oil for drizzling (optional)
- Chop all the vegetables to the same size and mix in a roasting tray.
- Sprinkle over the salt, ground spices and the olive oil and toss to coat.
- Roast for an hour at 200 degrees Celsius.
- Blend with half of the stock until smooth.
- Pass through a sieve.
- Add more stock to loosen if it is too thick.
- Warm on the hob and drizzle with a little chilli oil for extra heat.