Sensational Squash and Cumin Soup
Summer seems to have been and gone in Britain and it's only the 1st of July... but, fear not, this soup will cheer you right up! It's warm and soothing, perfect for the miserable weather, but the flavours are exotic and vibrant, transporting you to somewhere hotter.
The key to this dish is roasting the squash. It caramelises, intensifies in flavour and combines beautifully with the chilli and thyme to provide a powerful flavour base for the rest of the soup. Sweet, spicy, hearty and good for you, this is the perfect pick-me-up meal.
Sensational Squash and Cumin Soup
1 medium-sized squash, peeled, deseeded and cut into chunks
olive oil
1 tsp chilli flakes
4 fresh thyme sprigs
½ tbsp cumin seeds
1 tsp ground coriander
2 large onions, chopped
2 fat garlic cloves, finely chopped
600ml chicken or vegetable stock, hot
splash of milk (I used almond milk), optional
Preheat the oven to 200°C/fan180°C/gas 6. Put the squash on a baking tray, drizzle with 2 tbsp of the oil, season and sprinkle with the chilli and thyme. Roast for 45 minutes until tender, shaking the tray occasionally.
Toast the cumin seeds in a dry frying pan, then grind in a pestle and mortar. Add 2 tbsp of oil to a large pan and cook the onion and garlic over a low heat until softened. Add the spices and cook for another couple of minutes.
Pick any thyme sprigs out of the cooked squash then add it to the onions along with the hot stock. Give everything a good mix and then whizz until smooth using a stick blender (or do this in a food processor). Check the seasoning and stir through 1-2 tsp of the spice mix, to taste. Adjust the consistency by adding a little milk to loosen if need be. Serve straight away or freeze for up to 3 months.
The key to this dish is roasting the squash. It caramelises, intensifies in flavour and combines beautifully with the chilli and thyme to provide a powerful flavour base for the rest of the soup. Sweet, spicy, hearty and good for you, this is the perfect pick-me-up meal.
Sensational Squash and Cumin Soup1 medium-sized squash, peeled, deseeded and cut into chunks
olive oil
1 tsp chilli flakes
4 fresh thyme sprigs
½ tbsp cumin seeds
1 tsp ground coriander
2 large onions, chopped
2 fat garlic cloves, finely chopped
600ml chicken or vegetable stock, hot
splash of milk (I used almond milk), optional
Preheat the oven to 200°C/fan180°C/gas 6. Put the squash on a baking tray, drizzle with 2 tbsp of the oil, season and sprinkle with the chilli and thyme. Roast for 45 minutes until tender, shaking the tray occasionally.
Toast the cumin seeds in a dry frying pan, then grind in a pestle and mortar. Add 2 tbsp of oil to a large pan and cook the onion and garlic over a low heat until softened. Add the spices and cook for another couple of minutes.
Pick any thyme sprigs out of the cooked squash then add it to the onions along with the hot stock. Give everything a good mix and then whizz until smooth using a stick blender (or do this in a food processor). Check the seasoning and stir through 1-2 tsp of the spice mix, to taste. Adjust the consistency by adding a little milk to loosen if need be. Serve straight away or freeze for up to 3 months.
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