Squash soup
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Serves:     people
Notes from Anna

This deeply satisfying winter warmer is an excellent source of antioxidant nutrients, vitamins and fibre.  Make a big batch and store it in the fridge for quick and healthy weekday lunches.



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  1. TURN THE OVEN ON TO 180˚C/160˚C fan/gas 4
  2. Wash the squash but don’t peel it. Slice it and place in an oiled roasting tin. Roast for 30 minutes until soft.
  3. Meanwhile, peel and chop the onion, potatoes and carrot. Wash, deseed and chop the chilli. Peel and crush the garlic.
  4. Heat the oil in a large pan. Add the chopped vegetables, ground coriander and bay leaf, season with salt and mix thoroughly.
  5. Cook over a gentle heat for about 20 minutes or until soft, stirring occasionally to prevent the mixture sticking to the pan.
  6. Boil a kettle and make up the stock according to the packet instructions.
  7. Spoon the roasted squash away from its skin and add to the rest of the vegetables. Add the coconut milk and the stock.
  8. Leave the soup to simmer for 5 minutes then discard the bay leaf.
  9. Blend in a liquidiser or with a hand-held stick blender.
  10. Add a good grind of black pepper, garnish with fresh coriander if you have it and serve with crusty bread.

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