Recipe: Squash Soup

This warming and hearty soup is super easy to make. You can use any type of squash for this recipe -  I had a Crown Prince Squash from my Oddbox, which worked perfectly!

I love to use different flavours in soups and the ginger in this one gives it a warming kick. You could also add some chilli if you like it spicy! This soup is rich in vitamins, minerals and antioxidants, with lots of vitamin A coming from the squash, fibre for gut health, and ginger brings anti-inflammatory and antioxidant benefits.

Number of servings: 4 servings

Preparation and cooking time: 1 hour

Ingredients

• 1 medium-sized squash

• 1 red onion, peeled and diced

• 1 thumb of ginger, peeled and grated

• 500 ml vegetable stock

• Pepper to season

• Olive oil

Instructions

1. Preheat oven to 200 degrees

2. Cut the squash in half and remove the seeds.

3. Cut up the squash into small chunks about 8cm pieces.

4. Lay out the squash on a roasting tin lined with baking paper and drizzle with olive oil, salt and pepper. 

5. Roast for approximately 35 minutes (depending on the size of the chunks)- until it is soft.  

6. Remove the peel from the squash chunks.

7. Heat a spoonful of oil in a pan and fry the onion pieces until soft

8. Add the squash, the grated ginger, and 500ml of stock to the pan.

9. Bring to the boil, then simmer for 10 minutes.

10. Blend with a hand blender 

11. Serve with a dollop of creme fraiche or yoghurt and a slice of crusty bread!

Equipment needed

• Roasting tray

• Baking paper

• Pan

Top tips

• Can keep in the fridge for a couple of days or freeze for a couple of months. Reheat well.

If you’re looking for recipe inspiration, then head over to our recipe page for more delicious, healthy recipes.