Yum! Yum & more Yum!
What more can I say about this soup. This is one seriously tasty soup and is now officially our favourite...
This soup is thick, fresh, warming and definitely leaves you with a smile on your face and definitely leaves you wanting more...
You'll seriously be having to contain yourself from licking the bowl clean or just go for it - I guess you could always use a delicious crusty bread roll...
The cream adds an almost cheesiness to the soup and the fresh coriander leaves give your mouth a real hit of freshness...
Whenever I make a soup I always like to plan ahead with what ingredients I will be using, especially when the soup calls for roasted vegetables of some sort and this soup is no different. Because this soup has roasted squash in, I always roast the squash the day before and leave it in an airtight container in the fridge until I'm ready to use it - It just makes life a whole lot easier and the soup quicker...
I mean, who doesn't like to save time - right?
Soups are great for a light lunch or dinner or even as a starter and I'm sure this recipe will tick all the right boxes for you - I know it does for our household...
Happy Cooking!
The Food Fiesta Team
INGREDIENTS
makes approx 6 bowls
1x medium squash ( we use Paulista, but you can use a squash of your choice )
1x large red onion
2x medium carrots
1x large red bell pepper
2x large cloves of garlic
3x tsp sea salt ( plus extra for seasoning the squash )
3x tsp black pepper ( plus extra for seasoning the squash )
2x heaped tsp sweet paprika
2x tsp ground ginger
2x tbsp olive oil
1x cup of thick cream ( plus extra for topping your soup if wanted ) Can use a vegan cream or leave it out making it vegan
2 1/2 cup of hot kettle water
handful of fresh coriander leaves ( plus extra for topping your soup )
METHOD
Pre heat oven to high.
Cut your squash in half lengthways and scoop out the seeds.
Place into an oven dish, drizzle with olive oil and season with salt and pepper. Pop into a pre heated oven on high heat and roast for approx 40-45 minutes or until the flesh is soft.
While the squash is roasting you can go ahead and prep all the other veggies.
Peel and finely dice the onion, garlic and carrots.
Dice the red pepper and discard the seeds.
When the squash is out of the oven allow it to cool slightly.
In a large frying pan add the oil and put on a high heat.
Add the diced onion, garlic and carrots and fry off on a high heat for 2-3 minutes - stirring to ensure it does not stick.
Add all of the dry herbs ( NOT THE FRESH CORIANDER ) and mix together well.
Add 1/2 cup of boiling water, turn to a medium-low heat and simmer for 4-5 minutes or until the carrots have softened.
Add the diced pepper and mix together on a low heat.
Scrape out the flesh of the squash and transfer to a bowl.
Remove the frying pan from the heat and transfer the ingredients to a medium-large saucepan.
Add 1 1/2 cups of boiling water and the squash to the saucepan and mix together well.
Heat on a high heat for 2 minutes.
Take back off the heat and using a hand blender, whizz together well until smooth.
Add 1/2 cup of thick cream ( or leave out if making it vegan & substitute with a dash more water ) and a handful of fresh coriander leaves and give it another quick blitz with the blender.
Return back to the heat for 1 minute and then it's ready to serve - enjoy!
We like to serve in our favourite bowl and then add a dollop of the thick cream and a garnish of fresh corriander.
This was sooo goooood! Quick to make too and so tasty!