whole roast squash soup with rock salt seeds

Wednesday, 23 November 2016

As we head into winter and the temperature cools my body starts to crave soup, stews and copious cups of herbal tea. We've been having some particularly gloomy and wet weather in the UK at the moment so it's been the perfect time to get cosy indoors and curl up with a warming bowl of soup.

The idea of this soup came about when I had little energy to do things in the kitchen and I needed something quick to prepare but was big on flavour and nourishment. I literally didn't have the strength to chop up a squash so put it in the oven whole and the experiment paid off! It roasts beautifully and so much easier to scoop out the soft flesh once it's cooked. If you are into your batch cooking you can do a few at a time while you have the oven on for something else and keep the roasted squash flesh in the freezer for recipes that call for 'pumpkin puree' or making more soups. 

Things get even easier if you have a soup maker as you can just throw everything in and let it get on with it for you! I used the Cuisinart Soup Maker Plus which is great as you can sauté, simmer and blend all in the same container which saves on the washing up and is less time consuming than standing over a pan and stirring. Always on the look out for ways to save time and energy in the kitchen! 

I use Kuri squash for this recipe at the moment - mainly because I keep getting them in my organic veg box! A butternut squash or pumpkin would work equally well. If you are roasting more than one try and buy similar sizes or cut any huge ones in half so they roast in a similar time. 

Roast squash and sage are such a winning combination it's something that I return to time and again, the bone broth adds nourishment (feel free to sub for veg stock to make it vegan friendly) and the cashews make this soup even more smooth and creamy and add a little plant based protein as well to make it more substantial and filling.  

1 Squash
1 tbsp olive oil
1/2 leek, chopped
4 garlic cloves, peeled and roughly chopped
1 tsp sage
800ml chicken bone broth (or veg stock) 
50g cashews
salt and pepper to season

Toppings: Goat yoghurt/ coconut yoghurt and pumpkin seeds. 


1. Put the cashews in a bowl covered in cold water with a pinch of salt and leave to soak (ideally for around 1-4 hours but no longer) 
2. heat oven to 180 C - when at temperature put the squash in a baking tray and roast for around an hour or until soft when stabbed with a knife. 
3. Once roasted leave to cool. When you can handle it scoop out the flesh and reserve the seeds from the middle. 
4. In a soup maker (or pan) sauté for 5 minutes the leek and garlic in olive oil and season with salt and pepper. Slow stir occasionally if using a soup maker.   
5. Add the roasted squash flesh, bone broth (or stock) and sage. Heat on high for 3 minutes until boiling then simmer for around 15 minutes. 
6. Drain and rinse the cashews and add to the soup. 
7. Blend until smooth - 2 minutes speed 2 with a soup maker

This recipe will make 3/4 portions so stick a couple in your freezer and you'll have a lovely bowl of soup ready for those days where you don't have time (or energy) to prepare something. I hope you enjoy it! 

Rock Salt Seeds (optional):
 1. rinse the seeds you have saved from the middle of the squash until they are clean of stringy bits!
2. Add to a baking tray with a drizzle of olive oil and a good covering of rock salt 
3. Roast for around 15 mins at 180 C - keep an eye on them as they will catch quickly. 

These seeds will keep in an air tight container for a few days and are great for adding to soups or salads throughout the week. 

Cuisinart UK kindly sent me the Soup maker Plus to create some recipes. 


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